Jalapeño-Lemon Relish


Slideshow:Healthy Grilling Recipes 

Jalapeño-Lemon Relish
Photo: © Alice Gao
1 cup


  • 6 jalapeños, seeded and minced

  • 1/2 cup extra-virgin olive oil

  • Julienned zest of 1 lemon

  • 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.

Related Articles