Vietnamese Peach Relish

Submitted by duonyte

"From the August 2011 issue of Food and Wine. The peaches must be ripe but still firm enough to dice neatly. It's suggested as an accompaniment to halibut or shrimp, but I think it would go well with poultry or pork."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 3 cups

ingredients

• 1 garlic clove, minced
• 1 serrano chilies or 1 jalapeno, seeded and minced
• 2 tablespoons light brown sugar
• 3 tablespoons asian fish sauce
• 2 tablespoons fresh lime juice
• 3 medium peaches, peeled and finely diced
• 1⁄4 cup chopped cilantro
• 2 tablespoons chopped mint

directions

1. In a mortar or mini food processor pound together the garlic and chile with the brown sugar until it forms a paste.
2. Stir in the fish sauce, lime juice and 2 tbl water.
3. Transfer to a medium bowl and stir in the peaches, cilantro and mint.

Reviews

[Jostlori]

We love the oomph that fish sauce adds to most things, but it was a bit much in this recipe. I cut the fish sauce to just 1 1/2 tablespoons and upped the brown sugar to taste. It was really good that first day, but found it even better the next day when the flavors had time to meld and settle. We had it with grilled snapper the first time, and with a grilled chicken thigh the next. The relish was delicious with both!