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.
MASTER RELISH FRAMEWORK (Makes about 2 jar small jars)
Add 3 cups fresh or frozen corn, 1 cup diced red pepper, 1/2 cup diced onion, 1/2 cup Lemon White Balsamic, and 1 tsp salt to a saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes. Taste and adjust sweetness and seasoning. Cool completely. Place in a covered container in the fridge until ready to use.
CARROT & ORANGE RELISH
TOMATO RED PEPPER RELISH
Add 1 cup diced red pepper, 1/2 cup diced onion, 1/2 cup Traditional Dark Balsamic and 1 tsp salt to a saucepan. Cook over medium heat, stirring frequently, until the onions and peppers begin to soften and release their moisture, about 5 to 7 minutes. Dice tomatoes and drain in a sieve removing as much liquid as possible then add to pan. Continue cooking for another 3 to 5 minutes, just until the tomatoes soften slightly but still hold their shape. Taste and adjust seasoning. Cool completely. Place in a covered container in the fridge until ready to use.
SPICY MANGO RELISH
Add 4 cups diced just-ripe mango, 1/4 cup Mango White Balsamic, 2 tbsp Serrano Honey Vinegar and 1 tsp salt to a saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes, just until the mango softens slightly and the liquid lightly coats the fruit. Taste and adjust sweetness and seasoning. Cool completely. Place in a covered container in the fridge until ready to use.
SWEET RED ONION RELISH
Add 4 cups thinly sliced red onions, 1/2 cup Traditional or Fig dark Balsamic and 1 tsp salt to a saucepan. 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. Place in a covered container in the fridge until ready to use.
