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Relish will keep in the refrigerator for at least 1 week. Freeze if by chance you have any remaining after a week, but I bet you don't.
Roasted Green Chile – During the fall I roast as much green and red chile as possible. The relish you see in the picture is a mix of both red and green New Mexico chile. You can use all green, all red, or just about any roasted chile you have available. As you’ll see when you visit Sissi’s recipe, this recipe also works great with just about any fresh chile peppers.
Onion – The onion is added for a little bit of a crispy texture that is missing when using roasted chiles.
Salt – I greatly reduced the amount of salt from Sissi’s because I wasn’t really pickling the chile like she was. The ¼ teaspoon was plenty for us and can easily be increased or decreased to your taste.
Suggested Uses – See recipes below.
Recipe author: MJ of MJ's Kitchen