Name: Onion Date Relish
Ingredients: 3/4 lb Onions; halved lengthwise; ; and sliced very; ; thin crosswise; ; (about 4 cups); 2 tb Vegetable oil; 2 ts Minced garlic; 1 1/2 tb Minced peeled fresh gingerroot; 1 ts Salt; or to taste; 1/2 c Dry red wine; 1/2 c Red-wine vinegar plus additional to taste; 2 Dried red hot peppers; each about 2 inches; ; long, seeded and; ; crumbled (wear; ; rubber gloves); 1/2 lb Pitted dates; chopped (about 1; ; 1/2 cups)

Indeed, the more sanctified the person is, the more conformed he is to the image of his Savior, the more he must recoil against every lack of conformity to the holiness of God. The deeper his apprehension of the majesty of God, the greater the intensity of his love to God, the more persistent his yearning for the attainment of the prize of the high calling of God in Christ Jesus, the more conscious will he be of the gravity of the sin that remains and the more poignant will be his detestation of it... Was this not the effect in all the people of God as they came into closer proximity to the revelation of God’s holiness?

John Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		July 1990	1	servings

INGREDIENTS

3/4	lb	Onions; halved lengthwise
		; and sliced very
		; thin crosswise
		; (about 4 cups)
2	tb	Vegetable oil
2	ts	Minced garlic
1 1/2	tb	Minced peeled fresh gingerroot
1	ts	Salt; or to taste
1/2	c	Dry red wine
1/2	c	Red-wine vinegar plus additional to taste
2		Dried red hot peppers; each about 2 inches
		; long, seeded and
		; crumbled (wear
		; rubber gloves)
1/2	lb	Pitted dates; chopped (about 1
		; 1/2 cups)

INSTRUCTIONS

In a large heavy skillet cook the onions in the oil over moderately low
heat, stirring, until they are softened, add the garlic, the gingerroot,
and the salt, and cook the mixture, stirring, for 2 minutes. Add the wine,
1/2 cup of the vinegar, and the peppers and cook the mixture over
moderately 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. Serve the relish with
grilled pork or chicken or with mild cheese and crackers.
Makes about 1 1/2 cups.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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