| 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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