Traditional recipes

Garlic-Chile Relish

Garlic-Chile Relish

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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.


  • ¾ cup duck fat or olive oil
  • 1 head of garlic, cloves separated, peeled, thinly sliced
  • 2 Tbsp. gochugaru (coarse Korean red pepper powder)
  • 1 scallion, thinly sliced
  • 2 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. finely chopped fresh mint
  • 1 Tbsp. unseasoned rice vinegar
  • Kosher salt and freshly ground black pepper

Recipe Preparation

Ingredient info:

  • Sichuan peppercorns, sometimes called wild pepper and sansho peppercorns, are available at Asian markets and some specialty foods stores.

  • Toast Sichuan peppercorns in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Let cool, then coarsely grind in a spice mill or finely chop; set aside.

  • Heat duck fat 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.

  • DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 190 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 80Reviews Section

Watch the video: Canning Chili Sauce Like Mom Used to Make


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