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.
One in town · six not yet within reach.
- In town
- 1 · white onion, finely chopped
- Not yet within reach
- 6 · tomatoes, roughly chopped, poblano or Anaheim chiles (Capsicum annuum), charred, peeled, veins and seeds removed, chopped — approximately a rounded ½ cup / 140 ml, mild vinegar, light brown sugar or piloncillo, crushed, allspice, crushed, one 1½-inch / 38 mm cinnamon stick, crushed
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Nelson →Each tap is counted, so the stockist sees the demand Provenance sends them.
The Method
What to Pour
Each tap is counted, so the stockist sees the demand Provenance sends them.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairing