This relish really perks up anything – especially grilled steak or broiled fish. It’s best to mix it up within an hour of serving because the cilantro doesn’t stay peppy for very long. I don’t think I’ve ever had leftovers to worry about.
Helen
- 1 cup chopped cilantro, stems and leaves
- 1/4 cup vegetable oil
- 2 tablespoons lime juice
- 1 large chili, seeded and minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Black pepper
Seed and mince chili. Chop cilantro. Combine with vegetable oil, lime juice, fish sauce, sugar and black pepper in a small bowl. Serve immediately.
Spencer Family Cookbook 