I was looking for a jalapeño relish to use on burgers, and could only find recipes for fresh jalapeño chiles, puréed with salt and vinegar. But I wasn’t looking for a fresh chile pepper flavor…I wanted something with more umami and complexity. So I decided to make a roasted jalapeño relish instead, and it turned out even better than I could’ve hoped! Not only is it delicious as is, but I also used it as the basis for an Indian Cilantro chutney, put it on eggs, and frankly think it would be delicious on any number of things (grilled cheese sandwich, quiche, chicken breast, nachos…you get the idea).
Makes: 1/4 cup
Active time to cook: 40 minutes
4 large jalapeño chile peppers
1 clove garlic, roughly chopped
2 tsp cider vinegar
1 tsp salt
Char the chile peppers either on a direct flame (on your gas stove or gas BBQ) or under the broiler until well blackened on all sides. Place in a plastic or paper bag and close, leaving the chiles to steam for approximately 10 minutes. [The steaming helps separate the charred skins from the meat of the chile pepper, making it easy to peel them.] Peel the skins off the pepper gently, running under a bit of water if need be to clean the charred bits off the peppers. Discard the skins. Open the chile peppers with your fingers and discard/rinse out the seeds. Roughly chop the chiles (minus the stem of course), and put in the bowl of a mini-food processor, along with the garlic, vinegar and salt. Chop until well blended, remove to a small bowl and cover and refrigerate until ready to use. Will last several days in the fridge.