Garlic Chile Relish
Yummy and decadent.
Servings 1 cup
Ingredients
- ¾ cup olive oil
- 1 head garlic, cloves separated, peeled and thinly sliced
- 2 tbsp gochugaru coarse Korean red pepper powder
- 1 tbsp Sichuan peppercorns
- 1 scallion, thinly sliced
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp finely chopped fresh mint
- 1 tbsp fresh lime juice
- 1 tbsp unseasoned rice vinegar
- Kosher salt and freshly ground pepper to taste
Instructions
- Heat duck fat/olive oil in a small saucepan over medium heat.
- Add garlic and cook, stirring occasionally, until soft (do not brown), about 5 minutes.
- Add gochugaru and Sichuan pepper and cook, stirring occasionally, until fragrant, about 3 minutes; let cool.
- Mix in scallion, cilantro, mint, lime juice, and vinegar; season with salt and pepper.
Notes
Sauce can be made 2 days ahead. Cover and chill.
Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation. They are sometimes called wild pepper and sansho peppercorns; available at Asian markets and some specialty foods stores.
