Recipe: Hot red pepper relish


Total time: 10 minutes

Servings: This makes 3 or 4 tablespoons, about 4 servings.

1 red Fresno or red jalapeño chile, cut in a few pieces, with seeds left inside

3 cloves garlic, peeled and halved

1 to 2 teaspoons water, more if needed


1 teaspoon extra virgin olive oil

Cayenne pepper to taste (optional)

In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve.

Each of 4 servings: 14 calories; 0 protein; 1 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 0 sugar; 1 mg sodium.

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