Onion Date Relish
Wonderful served with grilled meats, or with cheese and crackers.
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 use (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. Add garlic, ginger root, and salt, and cook the mixture, stirring, for 2 minutes.
- Add wine, 1/2 cup of the vinegar, and the peppers and cook the mixture over medium-high heat, stirring occasionally, until most of the liquid is evaporated.
- In a food processor combine the onion mixture with the dates and pulse the motor 3 or 4 times. Add the additional vinegar and pulse the motor 2 or 3 times, or until the mixture is combined well but still chunky.
- The relish keeps, covered and chilled, for 1 week.
Makes about 1 1/2 cups.