Chef Tamara Murphy’s Apple Relish

• 3 Washington-grown apples, cored and diced - approximately 2½ to 3 cups (see note)

• 2 fresh roasted poblano chiles, skinned, seeded, and chopped

• ½ cup golden raisins

• ¼ cup fresh lime juice + grated zest

• 1 tablespoon brown sugar

• ¾ teaspoon hot smoked paprika

• ½ bunch fresh cilantro chopped

• ½ teaspoon salt, or to taste

Place the diced apples in a bowl and mix with the other ingredients. This is a good little relish for chicken and pork.

Note: Washington is apple country. A few of my favorite varieties are Jonagold, Pink Lady, and Braeburn. All have a nice balance. I would choose any apple, however, that was fresh and local.

-Chef Tamara Murphy (Elliot Bay Café, Terra Plata)