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.
5 cloves garlic, unpeeled
6 Anaheim chiles
4 (medium) shallots, unpeeled
1/2 cup cilantro, chopped
3 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1 1/2 tablespoons lime juice, freshly squeezed
How to Make It
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.
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.
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