Garnachas Istmeñas – The Chilito

Ingredients

• 2 medium Oaxacan pasilla chiles (Capsicum annuum, pasilla oaxaqueño), seeded, rinsed
• 3 fresh jalapeño chiles (Capsicum annuum), thinly sliced on the diagonal, seeds retained
• 1 large carrot, trimmed and scraped, peeled into ribbons
• 3 cups (750 ml) finely shredded cabbage
• 3 garlic cloves, peeled and cut into thin strips
• ½ small white onion, thinly sliced
• ½ tablespoon dried Oaxacan oregano (Lippia graveolens), or 1 teaspoon dried Mexican oregano
• ⅓ cup (85 ml) pineapple vinegar or other fruity vinegar, added gradually to taste
• Salt to taste

Method

1. 1
   Tear rinsed pasilla chiles into small, irregular pieces.
2. 2
   Slice jalapeños thinly on the diagonal; retain seeds.
3. 3
   Draw a vegetable peeler along the length of the carrot to produce thin ribbons.
4. 4
   Combine all ingredients in a nonreactive bowl (glass or ceramic). Toss with salt.
5. 5
   Add vinegar a little at a time, tossing and tasting — the mixture should be moistened throughout but not pooling liquid.
6. 6
   Allow to rest at room temperature for at least 1 hour before serving.
7. 7
   Refrigerate in a covered jar; flavor improves over the following days and the relish keeps for a week or more.