Garlic Chile Relish
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.
- ¾ duck fat or olive oil
- 1 head of garlic, cloves separated, peeled, 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 black pepper
- 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.
Sauce can be made 2 days ahead. Cover and chill.Print Recipe
Makes 1 cup
Recipe by Adam Evans