Ancho Chili and Walla Walla Onion Relish Zest & juice of orange
Zest & juice of lemon
2 tb Sugar
1/4 c Sugar
4 Sweet onions; julienned
4 Dried ancho chilies; seeds and stems removed, julienne
salt & ground black pepper~
NOTE: Substitute any sweet onion for the Walla Wallas; if have to use
regular onions, add a little more sugar if desired or use brown sugar.
Serve with grilled sausages or salmon or as an accompaniment to roast
pork.
In a nonreactive saucepan, bring zests and juices of lemon and orange,
sugar and vinegar to a simmer. Add onions and cook 3 to 5 minutes or
until they begin to soften. Add chilies. Stir well and remove from
heat. Season to taste with salt and pepper. Relish will keep,
refrigerated, two to three weeks.
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