Follow these steps for perfect results
garlic clove
minced
serrano chilies
seeded and minced
light brown sugar
asian fish sauce
fresh lime juice
peaches
peeled and finely diced
cilantro
chopped
mint
chopped
Mince the garlic clove.
Seed and mince the serrano or jalapeno chile.
In a mortar or mini food processor, combine the minced garlic, chile, and brown sugar.
Pound the ingredients together until a paste forms.
In a separate bowl, stir together the fish sauce, lime juice, and 2 tablespoons of water.
Transfer the paste mixture to the bowl with the fish sauce mixture.
Finely dice the peeled peaches.
Chop the cilantro and mint.
Add the diced peaches, chopped cilantro, and chopped mint to the bowl.
Stir all ingredients together to combine thoroughly.
Let the relish sit for at least 5 minutes to allow the flavors to meld.
Expert advice for the best results
Adjust the amount of chili to your desired level of spice.
For a smoother relish, pulse the ingredients in a food processor.
Let the relish sit for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl or ramekin, garnished with a sprig of fresh mint or cilantro.
Serve with grilled meats, fish, or vegetables.
Use as a condiment for sandwiches or wraps.
Serve with rice or noodles.
The acidity and slight sweetness of a dry Riesling complement the flavors of the relish.
A crisp, light lager will cleanse the palate between bites.
Discover the story behind this recipe
Relishes and dipping sauces are a staple in Vietnamese cuisine, adding freshness and complexity to dishes.
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