- 6 jalapeños, seeded and minced
- 1/2 cup extra-virgin olive oil
- Julienned zest of 1 lemon
- 2 teaspoons kosher salt
How to make this recipe
- Combine the jalapeños, oil, lemon zest and salt in a bowl. Let stand at room temperature for 6 hours.
The relish can be refrigerated for 2 weeks.
Grill Match Swordfish, tuna, shrimp.