Garlic-Chile Relish

Ingredients

• ¾ cup duck fat or olive oil
• 1 head of garlic, cloves separated, peeled, thinly sliced
• 2 Tbsp. gochugaru (coarse Korean red pepper powder)
• 1 scallion, thinly sliced
• 2 Tbsp. finely chopped fresh cilantro
• 2 Tbsp. finely chopped fresh mint
• 1 Tbsp. fresh lime juice
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt and freshly ground black pepper

Steps

1. Sichuan peppercorns, sometimes called wild pepper and sansho peppercorns, are available at Asian markets and some specialty foods stores.
2. Toast Sichuan peppercorns in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Let cool, then coarsely grind in a spice mill or finely chop; set aside.
3. Heat duck fat in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until soft (do not brown), about 5 minutes. Add gochugaru and Sichuan pepper and cook, stirring occasionally, until fragrant, about 3 minutes; let cool.
4. Mix in scallion, cilantro, mint, lime juice, and vinegar; season with salt and pepper.
5. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.