My F&W
quick save (...)

Orange-Ancho Relish

  • SERVINGS: MAKES ABOUT 2 CUPS
  • MAKE-AHEAD
  • VEGETARIAN
  1. 3 medium navel oranges
  2. 1 medium ancho chile, stem and seeds removed
  3. 3 tablespoons fresh lime juice
  4. 1 tablespoon olive oil
  5. 1 tablespoon finely shredded fresh mint
  6. 1 1/2 teaspoons minced garlic
  7. 1 teaspoon honey
  8. Salt and freshly ground pepper
  1. Using a sharp paring knife, peel the oranges, removing all of the bitter white pith. Cut between the membranes to release the orange segments into a medium bowl.
  2. Coarsely grind the ancho in a spice grinder or finely chop with a knife. Transfer to a bowl and add the lime juice, oil, mint, garlic and honey. Gently stir the mixture into the oranges. Let the relish stand at room temperature for 45 minutes. Season with salt and pepper before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.