MAKE-A-RELISH COLLECTION
Like magic, barrel-aged balsamics transform produce into brilliant relish condiments. Pick your veg or fruit. Corn turns juicy and sweet with a distinct silkiness; tomatoes and their red pepper cousins collapse into rich, savoury topping; onions become soft, dark and jammy; mango grows lush and tangy; carrots soak up orange and spiced honey. Spoonfuls are glossy, punchy and mouthwatering across the board. We have 5 versions based on our super simple master framework. You can get creative and try your very own veg or fruit versions, too.
Pick your relish:
🍅 Tomato + Sweet Pepper: Steak, burgers, grilled cheese, shrimp, charcuterie
🌽 Corn & Red Pepper: Chicken, tacos, fish, rice bowls, nachos
🥭 Spicy Mango: Fish, pork, chicken, tacos, rice bowls
🧅 Sweet Red Onion: Steak, burgers, sausages, sandwiches, pizza
🥕 Carrot Orange: Roast chicken, pork, sharp cheddar, turkey, crackers
MASTER RELISH FRAMEWORK (Makes about 2 small jars)
On medium heat, add 1 tbsp mild EVOO to pot. When shimmering, add 3 cups fresh or frozen corn, 1 cup diced red pepper, 1/2 cup diced onion and 3/4 tsp salt. Cook until softened about 3-5 minutes. Then add 1/4 cup Lemon White Balsamic. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes until it's no longer watery and balsamic is reduced by half. Taste and adjust sweetness and seasoning. Cool completely. Keep refrigerated in a clean, airtight container and use within 10 to 14 days.
CARROT & ORANGE
On medium heat, add 1 tbsp mild EVOO. When shimmering, add 4 cups grated carrots and 3/4 tsp salt. Cook until slightly softened, stirring to prevent any sticking to the bottom of the pot. Add 2 tbsp Cara Cara Orange Vanilla White Balsamic and 2 tbsp Honey Ginger White Balsamic. Let simmer for 15 minutes, stirring occasionally until the liquid has reduced and the carrots are coated in a glossy glaze. Taste and adjust for sweetness and seasoning. Cool completely. Keep refrigerated in a clean, airtight container and use within 10 to 14 days.
TOMATO & SWEET PEPPER
On medium heat add 1 tbsp EVOO to pot. When shimmering add 1 cup diced red or yellow pepper, 1/2 cup diced onion and 3/4 tsp salt. Cook over medium heat, stirring frequently, until the onions and peppers begin to soften and release their moisture, about 5 to 7 minutes. While the pepper and onion are cooking, dice 3 cups tomatoes. Drain in colander, removing as much liquid as possible. Add tomatoes and 1/4 cup Traditional Dark Balsamic to pot. Continue cooking for another 7 to 10 minutes until liquid is reduced by half. Taste and adjust seasoning. Cool completely. Keep refrigerated in a clean, airtight container and use within 10 to 14 days.
SPICY MANGO
On medium heat add 1 tbsp EVOO to pot. When shimmering, add 4 cups diced just-ripe mango, 1/4 cup Mango White Balsamic, 1 tbsp Serrano Honey Vinegar and 3/4 tsp salt. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes until the mango softens and the liquid lightly coats the fruit but is no longer watery. Taste and adjust sweetness and seasoning. Cool completely. Keep refrigerated in a clean, airtight container and use within 10 to 14 days.
SWEET RED ONION
On medium heat add 1 tbsp EVOO to pot. When shimmering, add 4 cups thinly sliced red onions and 3/4 tsp salt. Cook until barely softened. Add 1/4 cup Traditional or Fig dark Balsamic. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes, until the onions have softened but still retain their shape. Taste and adjust sweetness and seasoning. Cool completely. Keep refrigerated in a clean, airtight container and use within 10 to 14 days.
