Jalapeño-Lemon Relish

• Recipe by Jean-Georges Vongerichten

Ingredients

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

Directions

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.