Jalapeño-Lemon Relish

  • Servings: MAKES 1 CUP

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Ingredients

  • 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

  1. Combine the jalapeños, oil, lemon zest and salt in a bowl. Let stand at room temperature for 6 hours.

Make Ahead

The relish can be refrigerated for 2 weeks.

Serve With

Grill Match Swordfish, tuna, shrimp.

Contributed By Photo © Alice Gao Published June 2002





458173 recipes/jalapeno-lemon-relish 2013-12-06T23:33:20+00:00 Jean-Georges Vongerichten master-cook|barbecue-cookout|fathers-day|sauces-and-condiments|basic-easy|fast|healthy|make-ahead|no-cook june-2002 recipes,jalapeno-lemon-relish 458173
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