Saturday, June 21, 2008

Onion relish

I saw this recipe on the Food Management website earlier in the week. It came to the on-line trade journal for non-commercial chefs from the National Onion Association.

Use the filler for my roast beef sandwich, as a salad topper or as a savory replacement for salsa.


2 pounds onions, cut into narrow wedges
1-1/2 pounds green, red and yellow bell peppers, julienne
1/2 cup Italian salad dressing
1-1/2 cups fresh basil, chopped
1 tablespoon coarse ground black pepper

Toss onions and peppers with dressing, basil and pepper. Marinate in refrigerator 12 hours or overnight. Makes enough relish for 24 sandwiches.

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