Bulgarian Jalapeño Parsley Dill Relish

Yields: 20 Servings Difficulty: Easy Prep Time: 20 Mins


0/8 Ingredients
Adjust Servings


0/3 Instructions
  • Broil the peppers in 500F for 10min. Make sure to turn them around after the first 5min. to ensure even burning of the skin. You can also do this on the stove top by burning the skin of the peppers directly on the flame. Put on rubber gloves to protect your skin from Capsaicin (skin irritation/burning). Let the jalapeños cool then peel off the skin. Cut them in half, remove ribs and seeds. Chop coarsely. Put all of your chopped peppers at the bottom of the large bowl. Peel 2-3 cloves of garlic, mince them and mix with the peppers.
  • Chiffonade all the parsley and neatly chop the dill. Mix with the jalapeños.
  • Measure 1/3 of a cup of olive oil and 1/3 of a cup of white vinegar. Pour both on top of the relish. Sprinkle 1 tsp. of salt and 1/2 tsp. of sugar. Mix well and let it rest in the fridge for a few hours or a day . Serve with meat or on top of sandwiches.


It is hard to measure precisely the amount of oil and vinegar because every grocery store has different sizes of bunches of parsley or dill. Start with adding as much as in the recipe but if the relish is too dry or not sour enough, add one tablespoon of oil and vinegar at a time. The proportions of oil and vinegar in this relish should remain 1:1.

You might also add 1/2 tsp. more of salt if this is your preference.

Keep this condiment in the fridge.

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