Relishes

[lucky]

SAUERKRAUT RELISH
1 can sauerkraut, drained
1/2 c. green bell pepper, chopped
1/2 c. onions, chopped
1/2 c. celery, chopped
1 med. size cucumber, diced
1 sm. jar pimiento mix, chopped
1/4 c. salad oil
1/2 c. vinegar
1 c. sugar
Put all ingredients together, place in covered container. Let stand overnight in the
refrigerator. Ready to serve.

[lucky]

Strawberry Relish
Yield: 4 servings
2 tb Balsamic vinegar
2 tb Orange juice
1 tb Dijon mustard
1 tb Honey
1/2 ts Grated orange peel
1/2 ts Red pepper flakes
2 c Strawberries, sliced
3 tb Raisins
3 tb Walnuts, chopped
Combine first 6 ingredients and whisk to blend
thoroughly. Add remaining ingredients and toss. Serve
this chutney-style accompaniment with grilled
fish or chicken.

[lucky]

ZIPPY TOMATO RELISH
1 lb ripe tomatoes
1/2 medium green bell pepper
1/2 cucumber, peeled and seeded
salt
1/2 medium yellow onion, grated and drained
2 cloves garlic, minced
1 tsp chopped fresh mint
large pinch chopped fresh thyme
1/2 tsp sweet paprika
1/2 tsp cayenne
pinch crushed red pepper
1 TBL extra virgin olive oil
3 tsp red wine vinegar, plus extra
fresh ground pepper
Heat a cast-iron skillet over medium heat for 5 minutes. Place the tomatoes
and green pepper in the pan, turning occasionally, until lightly blackened
and blistered, about 10 minutes.
peel, seed and chop the tomatoes. Place them on paper towels and let drain
for 15 minutes.
Peel, seed and chop the green pepper.
Coarsely grate the cucumber and place in a sieve. Salt lightly and let sit
for 10 minutes. In a bowl, combine all ingredients and chop until the
mixture achieves a relish-like texture. (or pulse in a food processor a few
times)
Season with salt and pepper and add more vinegar if desired. Garnish with
whole flat-leaf parsley and serve.

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