Basil grows like crazy from April through October in our corner of the world, thriving in the Southeast heat. I recently turned to this prolific and flavorful herb when I didn’t have cilantro, and a new creation was born: Basil Lime Relish with Hot Honey.
Created for Pork Tenderloin Tostadas
Pork Tenderloin Tostadas were on the menu one weekend, and I knew they needed a bright garnish to complement the rich flavors. Basil Lime Relish with Hot Honey absolutely made the dish. It’s like a cross between bruschetta and pico de gallo.
While this relish is perfect for the tostadas it was created for, it has so many other potential uses!
- Spooned atop our Zippy Sicilian White Bean Spread as a beautiful garnish
- As a topper for Classic Deviled Eggs
- As a different take on bruschetta – add 1 tbsp of good-quality olive oil and a few turns of freshly ground pepper and serve on small baguette rounds or Zippy Crostini
- As a bright garnish for Plank-Grilled Salmon
Recipe: Basil Lime Relish with Hot Honey
Makes about 1¼ cups
Ingredients
- ½ cup chopped ripe tomato
- ⅓ cup chopped red onion
- 1 seeded and diced jalapeño
- 2 large cloves garlic, minced
- ¼ cup chopped fresh basil, plus more for finishing
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1 teaspoon hot honey (can use regular if you prefer; add a pinch of cayenne)
- Salt to taste
Instructions
Combine ½ cup chopped tomato, ⅓ cup chopped red onion, 1 diced jalapeño, 2 minced garlic cloves, and ¼ cup chopped basil in a bowl. Stir in 1 tablespoon lime juice, 1 teaspoon olive oil, 1 teaspoon hot honey, and salt to taste. Let the relish sit for at least 15 minutes so the flavors meld and the garlic softens slightly.
Notes
- Heat level: if you want your relish to have a bit more kick, choose a hotter pepper. Serranos are always a good choice.
- Hot honey drizzle: it’s nice to have hot honey on the side when you serve this relish, for an extra drizzle after you’ve plated the dish. Just like a restaurant would do. 😊
Join Me in the Kitchen
The ingredients for Basil-Lime Relish with Hot Honey are bright, colorful and fresh.
Once you make this relish, you’ll start finding excuses to put it on everything. Try it on tostadas, grilled meats, crostini, tacos, sandwiches, grain bowls, or even scrambled eggs. And if you come up with a delicious new use for it, I hope you’ll tell me about it!
©️ 2026, Glover Gardens
I think I told you about the hot honey I made. I’ll repeat it in case I didn’t! Years ago, I learned about making honey fermented garlic. It’s delicious! Then I started adding jalapenos from my garden to it. Gave the honey a nice little spice but not enough. Then I added a chocolate habanero and a ghost pepper to a jar. I thought the honey would mellow the heat over time. About 2 years later I took a clove of garlic out that jar and ate it. Sweet Jesus,,, I thought I was gonna DIE! I drank a bunch of milk and swished it around in my mouth like mouthwash and still was in pain a half hour later! Don’t do that.
You DID! I had forgotten. It sounds really good, but maybe not chocolate habaneros and ghost peppers if we want to make this a complementary condiment. do you have a recipe to share?
To make fermented garlic use a clean mason jar and when you peel the garlic cloves crush some very slightly so they release a little juice. Leave a decent bit of headspace. Fill the jar to cover them with raw, unpasteurized honey. Sam’s here happens to sell a good raw, unfiltered, organic one produced in Louisiana. The first month it’ll ferment pretty actively. Flip the jar once a day to keep all the cloves coated, and loosen the lid on the days it’s right-side up to release gasses. Over time the honey gets darker and more liquidy, and the garlic softens, loses its bite, and gets very mellow. When you’re sick eating a couple will straighten you up in no time! And adding the honey to tea is great. I had the flue a few months ago and I swear eating them cured me. If you want hot honey just add your favorite chili peppers at the beginning of the process.