Thai Chile Relish

This fresh green chile relish isn't supremely spicy, but it has fantastic depth of flavor, making it a perfect complement to plain grilled chicken, fish and meats. If you do want more heat, simply pound in a few grilled serrano chiles.

  • Total Time:
  • Servings: makes 2 cups

Related Video

More Videos
How to Make Frico


  • 5 garlic cloves, unpeeled
  • 6 Anaheim chiles
  • 4 medium shallots, unpeeled
  • 1/2 cup chopped cilantro
  • 3 tablespoons Asian fish sauce
  • 1 tablespoon light brown sugar
  • 1 1/2 tablespoons fresh lime juice

How to make this recipe

  1. Light a grill and thread the garlic on a skewer. Grill the garlic, chiles and shallots over moderately high heat, turning often, until charred and tender, 8 to 10 minutes for the garlic and chiles and 20 minutes for the shallots.

  2. Transfer the vegetables to a bowl and let cool. Peel the garlic and shallots and transfer to a mortar or a food processor. Peel, seed and core the chiles (or leave in some seeds for extra heat). Add the chiles to the mortar or processor and pound or pulse to a coarse puree. Stir or pulse in the cilantro, fish sauce, sugar and lime juice and serve.

Make Ahead

The relish can be refrigerated for up to 3 days.

Photo © Seth Smoot Published August 2012

505495 recipes/thai-chile-relish 2013-12-06T23:53:43+00:00 trends|grilling-barbecuing|southeast-asian|thai|sauces-and-condiments|healthy|make-ahead august-2012 recipes,thai-chile-relish 505495

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5