Grilled Onion-Mustard-Jalapeño Relish
1 onion, preferably Vidalia or other sweet onion
1-2 jalapeños
Oil (for brushing)—I’ve used olive and sunflower in the past
¼ cup cider vinegar
3 Tbsp light brown sugar
2 Tbsp Dijon mustard
2 Tbsp regular stone-ground mustard
¼ tsp caraway seeds
1/8 tsp turmeric
½ tsp cornstarch dissolved in 1 tsp water
Salt and freshly ground pepper
Cut onion in half and then into half-inch slices. Place onions on skewers. Place jalapeños on skewers. Alternately, you could use a grill pan and skip the skewers. Brush with oil and salt lightly. Grill over hot coals until soft and somewhat charred; remove from skewers. Peel jalapeños (seed if you want) and chop peppers and onions coarsely. If the jalapeños didn’t get charred, then don’t bother peeling.
In saucepan, add vinegar, brown sugar, mustards, caraway seeds, and turmeric. Bring to boil and reduce to simmer. Add onion- jalapeño mixture to saucepan. Cook over moderate heat and stir frequently for about 10-12 minutes. When liquid somewhat reduced, add cornstarch mixture. Cook for another 2-3 minutes until thickened. Season with salt and pepper. Let cool and place into container.
Great with sausages or pork loin.
Source/Inspiration: Food and Wine, July 2005
Petra
1 onion, preferably Vidalia or other sweet onion
1-2 jalapeños
Oil (for brushing)—I’ve used olive and sunflower in the past
¼ cup cider vinegar
3 Tbsp light brown sugar
2 Tbsp Dijon mustard
2 Tbsp regular stone-ground mustard
¼ tsp caraway seeds
1/8 tsp turmeric
½ tsp cornstarch dissolved in 1 tsp water
Salt and freshly ground pepper
Cut onion in half and then into half-inch slices. Place onions on skewers. Place jalapeños on skewers. Alternately, you could use a grill pan and skip the skewers. Brush with oil and salt lightly. Grill over hot coals until soft and somewhat charred; remove from skewers. Peel jalapeños (seed if you want) and chop peppers and onions coarsely. If the jalapeños didn’t get charred, then don’t bother peeling.
In saucepan, add vinegar, brown sugar, mustards, caraway seeds, and turmeric. Bring to boil and reduce to simmer. Add onion- jalapeño mixture to saucepan. Cook over moderate heat and stir frequently for about 10-12 minutes. When liquid somewhat reduced, add cornstarch mixture. Cook for another 2-3 minutes until thickened. Season with salt and pepper. Let cool and place into container.
Great with sausages or pork loin.
Source/Inspiration: Food and Wine, July 2005
Petra