Aromatic Perilla and Chili Relish

If you’re searching for that one secret ingredient to elevate your everyday meals from simple to spectacular, you’ve just found it. This Aromatic Perilla and Chili Relish is a vibrant, flavor-packed condiment that is unbelievably easy to make. In just twenty minutes, you can whip up a jar of this magic stuff using a simple stir-frying technique. The taste is a captivating dance of herbaceous, slightly minty perilla leaves, a savory punch from garlic, and a pleasant, warming heat from fresh chilies. It’s the kind of all-purpose relish that you’ll soon find yourself spooning onto everything—from noodles and rice to steamed buns and sandwiches. Don’t be intimidated by the unique ingredients; this recipe is incredibly straightforward and a perfect introduction to the wonderful world of savory condiments.

What You’ll Need

Here is the list of ingredients to create your own jar of flavor. I’ve included some easy-to-find substitutions for those who might not have an Asian market nearby.

• Perilla Leaves: 200g (about 7 oz). These are the star of the show, known for their unique flavor that’s a mix of mint, basil, and anise. You can typically find them in Asian grocery stores, sometimes labeled as Shiso. If you absolutely cannot find them, a combination of Thai basil and a small amount of fresh mint can create a different but still delicious alternative.
• Garlic: 1 whole head, peeled.
• Long Green Chilies: 2-3, for a mild, fragrant heat. Jalapeños are a good substitute if you can’t find long green chilies.
• Small Red Chilies: 3-5, or to your personal taste. Thai or bird’s eye chilies work perfectly to add a fiery kick. Feel free to adjust the quantity based on your love for spice!
• Light Soy Sauce: 2 tablespoons. This is for savory saltiness, not to be confused with dark soy sauce.
• Oyster Sauce: 2 tablespoons. This adds a wonderful savory and slightly sweet depth. For a vegetarian version, use a vegetarian mushroom stir-fry sauce.
• Salt: 1 teaspoon, plus more for soaking the leaves.
• MSG (Monosodium Glutamate): 1 teaspoon (optional). This enhances the umami flavor but can be omitted if you prefer. A pinch of mushroom powder can also be used.
• High-Proof White Liquor: 1 teaspoon. A Chinese white liquor like Baijiu is traditional, but a splash of dry sherry, sake, or even vodka works just as well to add a final burst of aroma.
• Toasted White Sesame Seeds: 1 tablespoon.

Let’s Get Cooking

Follow these simple steps to culinary a delicious outcome. The whole process is quick, so it’s best to have all your ingredients prepped and ready to go before you start.

1. Begin by preparing your aromatics. Finely chop the long green chilies, small red chilies, and all the garlic cloves. Set them aside together in a small bowl.

2. Next, prepare the perilla leaves. Give them a good rinse under cold water. For an extra thorough clean, you can soak them in a bowl of salted water for about 10 minutes, then rinse again. Pat the leaves completely dry with a towel and then chop them coarsely.

3. Place a wok or a large skillet over medium-high heat. Add a tablespoon of neutral cooking oil, like canola or vegetable oil. Once the oil is shimmering, add your chopped chili and garlic mixture. Stir-fry for about 30-60 seconds until the air is filled with their incredible fragrance. Be careful not to burn the garlic.

4. Tumble in the chopped perilla leaves. Stir-fry continuously, mixing them with the garlic and chilies. The leaves will begin to wilt down quite a bit, which is exactly what should happen.

5. Pour in the light soy sauce and oyster sauce, then sprinkle in the salt and MSG (if using). Keep stir-frying for another couple of minutes, allowing the sauce to bubble and reduce slightly, coating every piece of the perilla.

6. For the final touch, add the splash of high-proof liquor and the toasted sesame seeds. Give everything one last vigorous stir for about 30 seconds to combine all the flavors.

7. Remove the pan from the heat and allow the relish to cool down to room temperature. Once cooled, transfer it to a clean, airtight jar. It can be stored in the refrigerator for several weeks.

A Jar of Homemade Happiness

The moment this relish is done, your kitchen will smell absolutely divine. The first spoonful I tried, simply on its own, was a revelation—the fresh, almost peppery notes of the perilla perfectly balanced by the savory, garlicky, and spicy base. It’s robust without being overwhelming. Since making my first batch, it has become a staple in my fridge. It turns a simple bowl of steamed rice into a gourmet meal, gives a fantastic kick to noodle soups, and is an amazing surprise when spread inside a soft, warm bun. Creating this relish is more than just following a recipe; it’s about crafting a secret weapon that will bring a burst of joy to so many future meals. I truly hope you give it a try and discover its magic for yourself. I’d love to hear how you end up using your delicious homemade relish, so please share your ideas in the comments below