Calabrian Pepper Relish Recipe

Drain the jarred Calabrian chiles and roasted peppers. Pat them dry with paper towels to remove excess oil/vinegar. Finely chop the drained Calabrian chiles if they are large; leave some smaller pieces for texture.

Finely chop the red onion, mince the garlic, and finely chop the parsley and oregano/basil. Rinse and roughly chop the capers. Zest and juice the lemon.

Sweat the onion and garlic

Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat. Add the finely chopped red onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant; do not brown.

Build the relish

Add the chopped Calabrian chiles and roasted red pepper to the skillet. Stir to combine and cook 2–3 minutes to warm and marry flavors. Add the remaining 2 tablespoons olive oil, red wine vinegar, sugar, kosher salt, and black pepper. Stir and let the mixture bubble gently for 2 minutes so the vinegar rounds and the sugar dissolves.

Remove the pan from heat and transfer the mixture to a bowl. Stir in the chopped capers, parsley, oregano/basil, lemon zest, and lemon juice. Taste and adjust seasoning — add more salt, a little more sugar if overly sharp, or an additional teaspoon of vinegar to brighten.

If using anchovy, finely chop one fillet and stir into the warm relish until dissolved for a savory depth. If using nuts, toast them lightly in a dry skillet over medium heat until fragrant and golden (2–3 minutes), cool slightly, chop if needed, and fold into the relish.

Let the relish cool to room temperature, then cover and refrigerate at least 2 hours (preferably overnight) to let flavors meld. The relish will keep in an airtight container in the refrigerator for up to 2 weeks.

Serve chilled or at room temperature as a condiment for grilled meats, roasted vegetables, crostini, sandwiches, or as a spoonable accompaniment to cheeses and charcuterie. Stir before serving; drizzle with a little extra olive oil if desired.