You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
- Total Time:
- Yield: Makes about 1 1/2 cups
Photography: Lennart Weibull
Source: Martha Stewart Living, June 2015
- 8 ounces mild (such as Anaheim or banana) or spicy (such as Fresno or jalapeno) chile peppers, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 1/4 teaspoon coarse salt
Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.