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
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