A good relish is more than just a condiment. Just about anything goes with a good relish. Serve this one:
- in place of pickle relish in macaroni salad
- in deviled eggs
- as a side with hard cheeses
- as a sandwich spread (mixed with Vegenaise)
- on top of garden-burgers
- on top of vegetarian hot dogs
- straight up and eat with a spoon
I think Elvis may have even tried relish on a peanut butter sandwich. Then, again, I may have just made that up. One of my Flexitarian friends did say (with a smirk), “I ordered a hamburger with nothing on it, but I still ate it with relish.”
I’m sorry for the Elvis humor and the crude pun. You won’t be sorry, however, when you try this fresh, grilled pineapple relish recipe below.
2 slices fresh pineapple (peeled – cut ¾ inch thick)
2 slices red onion (1/2 inch thick)
2 tablespoons red wine vinegar
1 teaspoon brown sugar
3 drops Tabasco sauce
Grill pineapple and red onions for 2 minutes (per side) over medium-high heat. Allow to cool and then chop into small cubes. Place in a bowl with the balance of ingredients. Stir, cover and refrigerate until ready to use.