Prep 10 mins
Cook 5 mins
This is a wonderfully simple recipe-but so delicious and versatile. It’s great with burgers, steaks and barbecued meats. I also use it mixed into baked potatoes--in fact I have been found spooning it into my mouth straight from the pot in the fridge! It keeps really well in the fridge for a week or too. This can be served cold, but I prefer it slightly warm. Hope you like it too!
- 1 onion, chopped finely
- 2 tablespoons olive oil
- 2 (4 ounce) jars green chilies, drained and chopped
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon chopped fresh coriander
- 1⁄4 teaspoon salt
- Sauté the onion in the oil.
- Add the remaining ingredients and warm through.
Terrific relish! Easy to make and so flavorful. I think this would be great with chips of course but I served it over some grilled pork chops (Noah's BBQ Pork Chops) and it was fantastic. Thanks for sharing the recipe!
This is a nice spicy relish. I did not have fresh corriander so I used ground corriander and it turned out nice. Will make again. Thanks for sharing :)
Made this for my bf to enjoy with a bean and cheese burrito and he was very pleased with the extra flavour dimension that this added. I used fresh chillies as that is what I happened to have, so continued to cook the dish for a few minutes after adding them so they wouldn't be raw. A lovely addition to our regular Mexican family favourites! Thanks Noo!