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Thai Chile Relish

Seth Smoot
Total time 45 mins
Yield makes 2 cups
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.

Ingredients

  • 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

  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.