<p>Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle. </p>

Kyl Haselbauer

<p>Drawing inspiration from Basque piperade, this relish features fresh peppers and shallots cooked down in a mixture of sugar and sherry vinegar for a bright, jammy condiment that can star as a sandwich spread or cheese board accompaniment. Sweet and sour, with a kick of background heat thanks to Fresno chiles, you’ll find yourself reaching for a jar of this any chance you can get. During summer grilling season, I like to serve it as an upgraded condiment for hot dogs and sausages, which deserve better than the traditional but often underwhelming sweet pickle relish.</p>

Sweet and Spicy Pepper Relish