I wasn’t kidding when I said these were fancy condiments in my Beer Bratwursts post. Sweet & Sour Onions and Bell Pepper Relish will make you forget about ketchup and that pickle stuff. Condiments aren’t usually what you’ll be talking about after a meal, but I guarantee you will with these two.
So, how’s it taste?
First, let’s start with the onions. Boy are they good. They soak up that red wine vinegar and get a touch of sweet from brown sugar. That’s where the sweet and sour comes from. The caraway seeds add an extra oomph. This stuff is seriously good. Just don’t be tempted to take a big sniff while it’s cooking. Vinegar steam is not kind to the nose. 😉
Now for the relish. It’s a recent discovery that I like bell peppers. I always appreciated the smell and the flavor, but something with the texture weirded me out. Fast forward to me forcing myself to eat them. Sounds odd, but it works. I’m now obsessed with them. I eat them on salads constantly, like a huge amount. So when I saw this relish, I knew I had to make it. Wonder what we would’ve eaten if I was still opposed to bell peppers?! This relish is perfection. The yellow and orange bell peppers are sweet and the radish and scallions add a bit of heat. This relish also has brown sugar and vinegar, this time cider vinegar. The fresh veggies really shine in this condiment. My one complaint is it has a lot of liquid. I strained it twice and it gets runnier and runnier the longer it sits. I may skip the food processor and chop everything finely by hand next time to help prevent this.
Sweet & Sour Onions and Bell Pepper Relish
Sweet & Sour Onions
2 small red onions, chopped
2 tbsp. olive oil
1/2 tsp. caraway seeds
1/4 cup red wine vinegar
1 tbsp. brown sugar
1/2 tsp. kosher salt
Bell Pepper Relish
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
4 radishes, chopped
4 scallions, chopped
1 garlic clove
2 tbsp. cider vinegar
2 tbsp. parsley, chopped
1 tbsp. olive oil
2 tsp. brown sugar
1/2 tsp. celery salt
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1. For the onions, cook the onions in a skillet with olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add caraway seeds; cook, stirring, 30 seconds. Add vinegar, brown sugar and salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
2. For the bell pepper relish, pulse each bell pepper, radishes, scallions, and garlic clove in a food processor until finely chopped. Whisk cider vinegar, parsley, olive oil, brown sugar, celery salt, kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
Love the addition of radish and scallions to the bell pepper relish. I’m not the hugest fan of bell peppers, but yellow are the kindest to me so I’m keen on trying this recipe some time. These look like a most perfect way to jazz up even a regular ole hot dog dinner.
I thought that was really unique, too. Maybe this relish can be your gateway to liking bell peppers more. 😉
I want these guys all over my hot dogs!!! YUM 🙂 xo
You know I have never made relishes very much but these make me want to go into the kitchen and try it out. I think these would be great on fish or chicken grilled or even with a few chips like a salsa. Yum.
I get so many great ideas from you, and this might be my favorite of all. Yum!