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.