New This Month

Chopped-Chile Relish

You can make a mild green relish or a spicy red one depending on the variety of chiles you use.

  • Prep:
  • 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


  1. 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.

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