Ingredients:
- 2 large onions (about 1 pound)
- 2 Tablespoons Garlic Gold® Oil
- 4 medium pepperoncinis, finely diced
- 2 Tablespoons liquid from the pepperoncinis
- 2 Tablespoons Garlic Gold® Nuggets
- 1-3 Teaspoons sugar or warmed honey (optional)
- Sea salt and freshly ground black pepper to taste
Cut onions in thick slices and peel skins. Cut each slice in half and thread on skewers. Brush with Garlic Gold® Oil on both sides over baking sheet. Grill skewers over a medium-hot fire, about 10-15 minutes, turning halfway through, until they are slightly charred on both sides. Alternately, bake on a rimmed baking sheet in a preheated 425 degree oven 5-10 minutes, checking frequently and turning over halfway through.
Allow the grilled onions to cool. Combine the pepperoncini liquid with the sugar and stir until sugar is dissolved. Finely dice onions, and add to liquid. Add remaining ingredients. Allow to sit at least 30 minutes to blend flavors. Serves 12
Helpful Hints:
- For a sweet pickle relish, substitute butter pickles for the pepperoncinis and use the liquid from the pickles instead of the liquid from the pepperoncinis
- Be sparing with the salt at the end; the liquid from the pepperoncinis is quite salty; you can substitute brown rice vinegar for the pepperoncini liquid if you wish to lower the sodium
- Substitute capers and liquid from the capers for the pepperoncinis and the liquid from the pepperoncinis; add 1 Tablespoon fresh dill, finely diced, and use as a tapenade for grilled seafood
- Serve this with grilled hotdogs, burgers, chicken, or tofu; on top of scrambled eggs will really jazz up your morning breakfast
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