Hot red pepper relish

Time 10 minutes
Yields Makes 3 or 4 tablespoons, about 4 servings
Hot red pepper relish
(Bob Chamberlin / Los Angeles Times)

In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve.

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