- 6 jalapeños, seeded and minced
- 1/2 cup extra-virgin olive oil
- Julienned zest of 1 lemon
- 2 teaspoons kosher salt
- 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.