Hot Pepper Relish | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Easy no-cook and fresh-tasting jalapeño and chile relish with garlic, ginger, lime and cilantro

Preparation: 10 minutes

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Ingredients:

• 3 jalapeños, seeded and diced
• 2 hot red or green chilies, seeded and minced
• juice from 1 lime (2 tablespoons)
• 2 large cloves garlic, chopped or crushed
• 1-inch fresh ginger, chopped or grated
• 1/2 teaspoon sea salt
• 1 cup fresh cilantro, trimmed and chopped

Instructions:

• In a food processor or small blender, process the jalapeños, chilies, lime juice, garlic, ginger and salt until smooth. Add the cilantro and pulse until further combined without puréeing the cilantro—you should see small flecks of the leaves in the relish.

• Serve chilled or at room temperature. Leftover relish may be kept in the refrigerator in an airtight glass container for up to a week.

Makes 1 cup