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Jalapeño-Lemon Relish

  • SERVINGS: MAKES 1 CUP
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  1. 6 jalapeños, seeded and minced
  2. 1/2 cup extra-virgin olive oil
  3. Julienned zest of 1 lemon
  4. 2 teaspoons kosher salt
  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.