Orange-Ancho Relish
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Ingredients:
3 medium navel oranges
1 medium ancho chile, stem and seeds removed
3 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp finely shredded fresh mint
1 1/2 tsp minced garlic
1 tsp honey
Salt and freshly ground pepper
Instructions:
Using a sharp paring knife, peel the oranges, removing all of the bitter white pith. Cut between the membranes to release the orange segments into a medium bowl.
Coarsely grind the ancho in a spice grinder or finely chop with a knife. Transfer to a bowl and add the lime juice, oil, mint, garlic and honey. Gently stir the mixture into the oranges. Let the relish stand at room temperature for 45 minutes. Season with salt and pepper before serving.
Makes about 2 cups.
Recipe by Bobby Flay, foodandwine.com.