Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Relajo

pasilla chiles, seeds removed, torn into 1" pieces

star anise pods

cinnamon sticks

bay leaves

coriander seeds

oregano

raw pumpkin seeds (pepitas)

Tbsp. sesame seeds

Tbsp. cacao nibs or ¼ cup (scant) unsweetened dark cocoa powder

Tbsp. cumin seeds

Tbsp. achiote (annatto) seeds

“Relajo is the foundation of so many Salvadoran dishes, but the spice mix varies depending on the dish or the cook,” says chef Anthony Salguero of Popoca in Oakland. “There are certain consistent elements—bay leaves, achiote, chiles, cumin seeds, sesame seeds, pumpkin seeds—and then more idiosyncratic additions like peanuts. It hits my palate like a Mexican mole and adds complexity to even simple dishes like this quick sautéed shrimp.” Toasting and grinding the spices in this warming blend unlocks all of their flavor. This recipe yields a lot, but you won’t have any trouble finding other uses for it: When you’re sweating aromatics for a braise, stir in a couple spoonfuls of relajo, turn it into a rub for grilled meats, or add a few big pinches to freshly fried potatoes.

Bon Appétit

Preheat oven to 325°. Scatter chiles, star anise, cinnamon sticks, bay leaves, coriander seeds, oregano, pumpkin seeds, sesame seeds, cacao nibs, cumin seeds, and achiote seeds on a parchment-lined rimmed baking sheet and bake until lightly browned and chiles are crisp, 18–22 minutes. Let cool.

Transfer chile mixture to a blender and blend on high until finely ground, about 1 minute (be careful not to overprocess; you don’t want it to turn into a paste).

Do ahead: Relajo can be made 1 month ahead. Store airtight at room temperature.

relajo

Servings: 1

Author : Anthony Salguero

Ingredients

Instructions

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