Yucatan Onion Relish
Good with Chicken, Fish or Turkey

Makes 2 cups

NOTE: HOT - To lessen the heat, halve the amount of chilies

2 fresh red fresno chilies
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
1 teaspoon dried oregano
2 white onions
1/3 cup white wine vinegar
Scant cup cider vinegar

Spear the fresno chilies on a long handles metal skewer and roast them over the flame of a gas burner until the skins blister. Do not let the flesh burn. Then dry fry them in a griddle pan until the skins are scorched. Place the roasted chilies in a strong plastic zip locl bag and seal to keep the steam in. Set aside for 20 minutes.

Place the alspice, black peppercorns and oregano in a mortar. Grind slowly by hand with a pestle until coursely ground.

Cut the onions in half and slice them thinly. Place them in a bowl. Dry roast the garlic in a heavy skillet until golden, then crush and add to the onions.

Remove the chilies from the bag and peel off the skins. Slit the chilies, scrape out the seeds with a small sharp knife and then chop chilies.

Add the ground spices to the onion mixture, followed by the chilies. Stir in both vinegars. Add salt to taste and mix thoroughly. Cover and chill for at least one day before using.

Per Serving (approximately 1/4 cup): 33 Calories; trace Fat (3.7% calories from fat); trace Saturated Fat; 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.


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