Top Shelf: Mixed Chili Relish

Mar 14, 2017 by Mark Godbeer

Top Shelf: by Chef Mark Godbeer

Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every ship, for example, propellers, anchors, main engines, and a crew mess filled with hot sauces.

I love hot sauces, however there is a depth missing from those bottled-up infernos, a lack of character. That is how I found myself creating this delicious relish.

I don’t use this relish in cooking; I feel it’s flavor profile gets lost. I prefer to use it as an addition to a finished product such as paninis, pizza, cheese and crackers, etc. The heat, the vinegar and the all-round flavor character is a salivation beckoner and ensures taste bud sensation.




1 large red bell pepper

1 jalapeño

3 piquillo peppers

3 young bell peppers

3/4 cup white vinegar

3 Tbsp. olive oil

1 tsp. chili flakes

2 yellow onions, chopped

4 cloves garlic, crushed

1 tsp. ground cumin

1 tsp. sea salt

6 Tbsp. raw sugar


Using a long cooking fork, pierce the peppers one at a time and hold them in front of a naked flame (blow torch, BBQ, etc.), blistering the skin as you slowly rotate. Set aside once all sides are blackened and blistered.

Remove the seeds from the bell peppers and the tops from all the peppers and roughly chop.

Place the peppers and vinegar in a blender and pulse until no large pieces remain.

In a heavy-bottomed pot set to medium, heat olive oil and chili flakes for 2 minutes until fregrant.

Add the onions and cook for 5 minutes until translucent and beginning to brown.

Add the garlic, pepper mix, cumin, salt and sugar and cook for 5 minutes.

Reduce heat to low and simmer for 45 minutes.

Remove from heat and allow to cool. Transfer to a container and refrigerate for an hour before serving.

Enjoy with a cheese board, burgers, grilled chicken or even eggs, pretty much everything.
Mark Godbeer has been a yacht chef for more than 10 years ( His recipes are designed for the owner and guests.


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