Yellow Hot Relish

  • Serves

    makes 2 1/2 Cups

Rosaura Guerrero typically used up a whole batch of this lively condiment at one family meal, but her granddaughter Susan refrigerates some for later use. The Guerrero family recommends serving it with pork chops or steak.


  • 1 12 lb. small medium-hot yellow chiles such as caribes
  • 12 medium chopped, pealed white onion
  • 8 cloves chopped peeled garlic
  • 1 tsp. crushed dried oregano (preferably Mexican)
  • 12 tsp. salt
  • 1 14 cups vinegar


Step 1

Stem, seed, and chop 1⁄2 lb. small medium-hot or hot fresh yellow chiles, then put into a medium bowl (wear rubber globes or wash hands thoroughly with soap and hot water after handling chiles).

Step 2

Add 1⁄2 medium chopped pealed white onion, 8 cloves chopped peeled garlic, 1 tsp. crushed dried oregano, and 1⁄2 tsp. salt to bowl and mix well.

Step 3

Put relish into a clean 24-oz. ceramic or glass jar. Add enough white vinegar to cover relish by about 1⁄4" (about 1 1⁄4 cups). Cover jar and refrigerate for at least 2 weeks before serving. Relish keeps, refrigerated, for up to 6 weeks.

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