Grilled Scallion Relish with Pickled Fresno Peppers 

This relish is simple and well balanced.  Serve with grilled fish or chicken to add bright flavor to every bite.   

Yield: 1 cup 

Time: less than 30 minutes


4 bunches of Scallions 

2 tsp Grapeseed or Canola Oil 

¼ cup Little Goat Pickled Fresno Peppers 

1-2 tsp liquid from pickled peppers 

2-3 tsp Lime Juice 

1 tsp Maple Syrup 

Salt and pepper  


Remove root ends from all scallions. Thinly slice the green ends of 2 bunches and reserve. Toss light green and white parts from those bunches and the remaining 2 bunches of scallions in oil.  Grill over medium heat until charred and white ends are cooked through, about 5-8 minutes; slice thinly. Mix together all ingredients, starting with minimum amounts of lime juice and pickled pepper liquid, and adjust seasoning as desired.   

Let sit for 10-20 minutes to allow flavors to come together.