A simple salsa-like relish.
The color of this relish is reason enough to make it, but know that it tastes divine with any simply cooked chicken or fish. I’ve also been known to spoon it, as-is, directly into my face as a snack, or use it to top off a salad with a burst of sweetness with a touch of heat.
- 6 clementines
- 1 green onion
- 1 serrano chile seeded and finely chopped
- 1/4 cup cilantro and/or mint leaves
- 1/8 teaspoon fine sea salt
- Cut off and discard the ends of the clementines. Working with one at a time, set a clementine on its now-flat surface. Use a sharp knife to cut down its sides, removing the peel and pith from the fruit, repeat all the way around until you have a fully peeled and pith-free clementine. Slice crosswise and, working over a bowl to collect the juices, pull the sections apart and removing seeds as necessary (if you end up with larger chunks of membrane, feel free to discard those). Repeat with remaining slices and remaining clementines.
- Trim and thinly slice the green onion. Add it to the clementines.
- Seed and mince the chile. Add it to the clementines.
- Roughly chop the herbs and, you got it, add them to the clementines.
- Toss to combine, sprinkle in the salt, toss again. Taste and add more salt, if you like. Serve as soon as you like.