Curried Pepper Relish
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 tsp. curry powder
1-1/2 Tbsp. olive oil
1/4 cup mayonnaise
1 yellow bell pepper, cut into small dice
1 Anaheim chile or 1 small green bell pepper, cut into small dice
1/2 to 1 whole small red Fresno chile, minced
1/2 small onion, finely diced
1 small garlic clove, minced
1 Tbsp. fresh lime juice
2 tsp. chopped capers
1/4 tsp. finely grated lime zest
salt and freshly ground pepper, to taste
In a small dry skillet, toast the curry powder over moderate heat, stirring, until fragrant, about 30 seconds. Add the olive oil and remove from the heat.
Combine all the remaining ingredients in a bowl. Scrape the curry oil into the relish and stir it in.
This relish is excellent served alongside fried softshell crabs and other local Carolina seafood.
Recipe by Marcia Kiesel, from the August 1996 issue of Food and Wine Magazine.