Servings: 6 6
- 2 Cups Cilantro Fresh
- 1 Cup Parsley Fresh
- 8 Jalapenos Fresh
- 2 Lemons Juice of
Roughly chop the cilantro and parsley and add to your blender or food processor. Trim the stems from the jalapenos and slice them lengthwise to open. To create a mild relish, remove the ribs and seeds of the jalapenos. Of course, if you like hot peppers, retain the ribs and seeds. Quarter the peppers and add to the parsley and cilantro. Squeeze the juice of the two fresh lemons into the blender or processor. It is essential to pulse gently until the relish is finely diced. You do not want to create a soup.
Relish will keep for a day or two in the fridge but is best used fresh. I add this relish to all of my savory dishes so we quickly consume this entire recipe in a short time. You can easily make smaller batches, though, because you will not want to waste even a tiny bit.
Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1404IU | Vitamin C: 56mg | Calcium: 29mg | Iron: 1mg