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

One can never have enough recipes for condiments as they are an easy way to enhance and add flair to any number of foods. As I am a big fan of savory appeitzers, condiments are pretty much essential in my kitchen—and for me, that usually means a spicy condiment.

A new favorite of mine is this versatile no-cook hot green pepper relish made with fresh jalapeños, chilies, lime, garlic, ginger, and lots of cilantro. Simply blend together all of the ingredients and you have a hot, zesty and delicious condiment that goes well with savory foods from all kinds of different cuisines and that will keep well in the fridge in a covered container for at least one week.

Hot Pepper Relish

Recipe by Lisa Turner
Published on September 18, 2024

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