Wonderful served with grilled meats or
with cheese and crackers.
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.
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.
- n 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.
