Posted by Cookie on September 21, 2001 at 10:19:03:
Walla Walla Sweet Refrigerator Relish
Prepare a batch of this relish to have on hand for several weeks during grilling season. Great with fresh fish, chops, steak, and chicken.
2 cups chopped Walla Walla Sweet onions (or other sweet onion, depending on the time of year)
1 cup chopped tomatoes (use Roma varieties until local beefsteak variety tomatoes are available) (uncooked)
1 (4.25 oz.) can chopped black olives
1 cup chopped green sweet pepper
1 cup cooked sweet corn kernels (about 3 ears), cut from cob
1/3 cup rice wine vinegar
1-1/2 teaspoons (from a 0.4 ounce pouch) of ranch dressing seasoning mix (any brand calling for buttermilk)
Combine the onions, tomatoes, olives, sweet pepper, corn, vinegar, and ranch dressing seasoning in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors. Will keep in refrigerator for 3 to 4 weeks. This is a delicious accompaniment to grilled chicken or steak. Also a colorful, flavorful base for salad mixtures (serve on a bed of greens, with a drizzling of olive oil and a sprinkling of Parmesan or Swiss cheese).
Yields about 5-1/2 cups relish.
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Sweet Onion Relish with Dill
A zippy relish from noted cookbook author Jeanette Ferrary. Jeanette is co-author with Louise Fiszer of A Good Day for Soup, Jewish Holiday Feasts, and Sweet Onions & Sour Cherries.
1/4 cup olive oil
6 large sweet onions (approximately 3 pounds), peeled; thinly sliced
1/4 cup balsamic vinegar
3/4 cup chicken stock
2 tablespoons honey
Salt and pepper to taste
1/4 cup chopped fresh dill, or 1 tablespoon dry
In a large skillet over low heat, heat the oil. Sauté the onions for about 15 minutes, or until soft but not browned. Add vinegar and simmer for 10 minutes or until liquid is reduced by half. Add chicken stock; cook until liquid is reduced by half. Add honey, salt and pepper to taste; stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks refrigerated in tightly sealed glass jars.
Yield: 6 cups.
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Walla Walla Sweet Pepper Relish
9 cups diced Walla Walla or other sweet onions, 1-inch dice (5 or 6 onions)
4 cups finely chopped sweet red peppers (about 4 peppers)
4 cups finely chopped sweet green peppers (about 4 peppers)
2 tablespoon finely chopped jalapeño chilies (about 6 seeded chilies)
4 cups distilled white vinegar (5 percent)
1 cup granulated sugar
4 teaspoons mustard seeds
1 teaspoon turmeric
1 teaspoon mace
1 teaspoon powdered ginger
2 teaspoons salt
Wash 5 pint canning jars; keep hot. Prepare the two-piece lids as manufacturer directs.
Combine all of the ingredients in a large non-aluminum pot. Bring to a boil and simmer, uncovered, for 40 minutes, stirring occasionally. Pack the hot mixture into 1 hot jar at a time. Wipe rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes. Yields 5 pints.
Note: To finely chop jalapeños quickly, drop the seeded and deveined chilies into a food processor with the motor running; scrape the minced chile from the sides with a rubber spatula.
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A Trio of Sweet Onion Fruit Relishes
Try three fresh ways to relish the sweet flavor and crisp texture of OSO Sweet Onions in these new, kitchen-tested recipes. You can count on OSO Sweets to add the appealing taste of delicate onion to anything you relish, such as our OSO Sweet Onion and Kiwi Relish; OSO Sweet Onion, Avocado, and Orange Relish; and OSO Sweet Onion and Pear Relish. Serve these tasty, fresh accompaniments with grilled meat, poultry or seafood; scoop them up with crackers or chips or layer them on sandwiches to set off cold cuts and cheese.
OSO Sweet Onion and Kiwi Relish
This fresh relish is best served the day it's made.
1/2 small OSO Sweet Onion, chopped (about 1/2 cup)
1 tablespoon chopped, fresh mint
1/2 tablespoon sugar
1 large clove garlic, chopped finely
1/4 teaspoon salt or to taste
Pinch cayenne pepper or to taste
1 tablespoon fresh lemon juice
2 large kiwi fruit, peeled, cut in 1/4-inch dice (about 1 cup)
Gently fold onion, mint, sugar, garlic, salt, cayenne, and lemon juice into kiwi. Chill several hours to marry flavors. Serve at room temperature.
Yield 1-1/2 cups
OSO Sweet Onion, Avocado, and Orange Relish
This fresh relish is best served the day it's made.
1/2 small OSO Sweet Onion, chopped (about 1/2 cup)
1 Navel orange, peeled (remove all white pith), cut in 1/4-inch dice (about 2/3 cup)
1 tablespoon finely chopped jalapeño pepper, preferable red
1 teaspoon chopped, fresh oregano or 1/4 teaspoon dried
1/4 teaspoon ground cumin
1/4 teaspoon salt or to taste
1-1/2 tablespoons fresh lime juice
1 avocado, cut in 1/4-inch dice (about 1 cup)
Gently fold onion, orange, jalapeño, oregano, cumin, salt, and lime juice into avocado. Chill several hours to marry flavors. Serve at room temperature.
Yield 1-1/2 cups.
OSO Sweet Onion and Pear Relish
This fresh relish is best served the day it's made.
1/2 small OSO Sweet Onion, chopped (about 1/2 cup)
1/3 cup sweetened, dried flaked coconut
2 tablespoons chopped cilantro
1/4 teaspoon curry powder
1/4 teaspoon salt or to taste
1-1/2 tablespoons white wine vinegar
1 large pear, such as Bosc, peeled and cut into 1/4-inch dice (about 1-1/4 cups)
Gently fold onion, coconut, cilantro, curry powder, salt, and vinegar into pear. Chill several hours to marry flavors. Serve at room temperature.
Yield 1-1/2 cups
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20-Minute Stove-Top Sweet Onion Garlic Marmalade
Cut 2 large sweet onions into thin slices, place in medium sauté pan and add 6 large finely minced garlic cloves, 1 tablespoon grated fresh ginger, 1/2 cup balsamic vinegar and one-quarter cup plus 3 tablespoons dark brown sugar. Cook on medium heat 10 minutes, stirring often. Turn heat to high, boil until onions absorb the liquid, about 10 minutes. Cool. Store in refrigerator.
Makes 3 cups.
Watermelon Walla Walla Onion Salsas
South-of-the-Border Watermelon Walla-Walla Sweet Onion Salsa
2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 large clove garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon salt
Stir together all ingredients in bowl. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.
Makes 4 cups Preparation Time: 15 minutes Chilling Time: 1 hour
Per 1/2-cup serving: 52 Calories,11g Carbohydrate, 2g Protein, 0.3g
Fat, 2g Dietary Fiber, 148mg Sodium, Omg Cholesterol
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