Thursday, June 26, 2014

Onion Relish

Onion Relish
(about 12 servings)


2 large Fresh Red Fresno Chiles
1 tsp. Allspice berries
½ tsp. Black Peppercorns
1 tsp. Dried Oregano
2 large White Onions
2 cloves Fresh Garlic, peeled
1/3 cup White Vinegar
1 cup (scant) Cider Vinegar
as needed Salt


Skewer the chiles lengthwise and roast over a gas flame until skins blister (do not burn flesh) or dry-fry them in a pan until skins are scorched.  When done, place in a strong plastic bag, seal and set aside for 20 minutes.  Meanwhile, place the allspice, peppercorns and oregano in a mortar and coarsely grind using a pestle.  Cut the onions in half lengthwise and then slice thinly.  Place in a large mixing bowl.  Dry-roast the garlic over medium heat until golden, then crush and add to onions in bowl.  Remove chiles from bag and peel or scrape off skins.  Slice open and remove seeds before making a fine dice of chiles.  Add to bowl followed by the ground spices.  Now stir in the vinegars and season with salt to taste.  Place mixture in a covered container and refrigerate at least 1 day before using.

Note:               This relish goes well with chicken, turkey and fish dishes.  Also works well with cheese and crackers.

Note:               You can substitute Spanish (yellow) onions or shallots in this recipe for the white onions.

Note:               If you cannot find Fresno chiles, substitute red Serrano or Jalapeno chiles.  Fresno chiles have about the same heat as a Serrano, which is a little more than a Jalapeno.

Ideas for Future Efforts


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