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Garlic Chile Relish

Garlic Chile Relish
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.

Ingredients:

  • 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

Directions:

  1. Heat duck fat/olive oil in a small saucepan over medium heat.
  2. Add garlic and cook, stirring occasionally, until soft (do not brown), about 5 minutes.
  3. Add gochugaru and Sichuan pepper and cook, stirring occasionally, until fragrant, about 3 minutes; let cool.
  4. 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