Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 @@@@@ Onion Date Relish 3/4 pound onions, halved lengthwise and sliced very thin crosswise (about 4 cups) 2 tablespoons vegetable oil 2 teaspoons finely minced garlic 1-1/2 tablespoons minced peeled fresh ginger root 1 teaspoon salt, or to taste 1 cup red-wine vinegar, divided (plus additional to taste) 2 dried red hot peppers, each about 2 inches long, seeded and crumbled (wear rubber gloves) 1/2 pound pitted dates, chopped (about 1-1/2 cups) In a large heavy skillet cook the onions in the oil over medium-low heat, stirring, until they are softened, but NOT browned. Stir in garlic, ginger, and salt, and cook, stirring, for 2 minutes. Add wine, 1/2 cup of the vinegar, and the peppers and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates. Using a food processor, combine onion mixture with dates. Pulse r 3 or 4 times. Don't overdo this step as texture is part of the success of this relish. Add the remaining vinegar and pulse again 2 or 3 times. By now this should be well mixed and have a lovley chunky texture. You can give it a couple more pulses if you want it smoother, but texture is all. This relish will keep for about a week in the refrigerator in a tightly covered container. Yield: about 1-1/2 cups. Author: Pat Ciesla Source: inmammaskitchen.com Formatted by Chupa Babi: 04.25.08 Makes a great holiday gift. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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