Mango Fire Relish

This popular condiment from Guyana is alarmingly hot and delectably fruity. Tradition calls for the relish to be made with green mangoes, but I like the peach and apricot tones that come from ripe ones. Use the relish sparingly—it’s really hot. To make a slightly less fiery version, seed the Scotch bonnets before pureeing. Serve this relish with any simply grilled seafood, poultry, or meat dish.