Cooking in
California
Mexican
Chile Dulce (Sweet Chile Relish)
A slow-cooked, sweet-and-tangy relish from northern Mexico built on ripe tomatoes, fire-charred mild chiles, warm spices, and a touch of vinegar. The long, unhurried simmer transforms the raw ingredients into something moist and slightly textured — neither a salsa nor a jam, but a condiment that sits comfortably between both. Diana Kennedy documented it in My Mexico as a table companion to broiled or cold meats, and in that role it remains quietly irreplaceable.
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Cook
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
9
tomatoes, roughly chopped
Not yet stocked in California
4
poblano or Anaheim chiles (Capsicum annuum), charred, peeled, veins and seeds removed, chopped — approximately a rounded ½ cup / 140 ml
Not yet stocked in California
½ cup / 125 ml
mild vinegar
Not yet stocked in California
½ cup / 125 ml
light brown sugar or piloncillo, crushed
Not yet stocked in California
½ tsp
cloves, crushed
Your own market
½ tsp
allspice, crushed
Not yet stocked in California
One 1½-inch / 38 mm cinnamon stick, crushed
Not yet stocked in California
1 medium
white onion, finely chopped
Your own market
Salt, to taste
Your own market
II
The Method
1
Combine all ingredients in a heavy, non-reactive pan.
2
Set over low heat and cook, stirring occasionally, for approximately 3 hours — until the mixture is moist and slightly textured, with most of the liquid absorbed or evaporated.
3
Taste and adjust salt.
4
Cool and transfer to a covered container. Refrigerate.
III
What to Pour
The pairing
Agave spirit
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Coffee
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The whole pairingPillar IV
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The working kitchen