Grilled Onion Relish

Blogger Cheri Liefeld of Adventures in the Kitchen grills some sweet onions for the base of this spicy hot dog relish.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

2
large sweet onions, cut into 1/4-inch slices
Canola oil
Kosher (coarse or sea) salt and pepper to taste
4
green onions, sliced (1/4 cup)
1
jalapeño chile, seeded, finely chopped
2
to 3 tablespoons extra-virgin olive oil
3
tablespoons balsamic vinegar
1/2
teaspoon ground cumin

  • 1 Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
  • 2 Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
  • 3 In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

Expert Tips

Cut the amount of jalapeño in half to reduce the heat. For a spicier relish, leave the jalapeño seeds in.

Add 1 teaspoon of sugar to sweeten the relish.

Use a grill basket (grill “wok”), if you have one, for grilling the onions. They can also be grilled on a stove-top grill pan or closed contact grill.