Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Red hot pepper relish Add to ...

Follow us on Twitter: @GlobeFoodWine


3 ripe tomatoes, finely diced

1 red bell pepper, finely chopped

2 jalapeno peppers, minced

1 red onion, finely chopped

1/2 cup (125 mL) chopped cilantro

1 tbsp (15 mL) chopped fresh oregano

1 tsp (5 mL) Thai chili paste

1 tbsp (15 mL) cider vinegar

Juice of 2 lemons

Salt and pepper, to taste


In a small bowl combine all ingredients until well mixed. Cover and refrigerate overnight. When ready to serve, spoon relish on back half of oyster.

In the know

Most popular videos »


More from The Globe and Mail

Most popular