Nectarine Red Onion Relish Recipes

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

NECTARINE RED ONION RELISH

Steps:

• Combine all the ingredients in a bowl, and toss them gently. It works best if you use a stainless steel bowl much larger than you would think you need for this recipe so you get some real mixing action as you toss. This will be a slightly runny relish, as the solids and liquids mix but do not combine. Keep chilled until ready to serve. This relish will keep covered and refrigerated, up to 2 weeks.

NECTARINE CHUTNEY

Steps:

• Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
• Combine remaining ingredients in a bowl & add to syrup mixture.
• Simmer, stirring occasionally, until thick, about 30 minutes.
• Transfer to sterilised jars when almost cool.
• Store chutney in the refrigerator, will last for several months.

RED ONION RELISH

Steps:

• Chop the red onions into slices
• Melt the butter in a saucepan and add the sliced onion to the melted butter
• Fry for a few minutes, then add the brown sugar and red wine vinegar
• Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
• It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

NECTARINE SALSA

Steps:

• In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
• In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

RED PEPPER ONION RELISH

Steps:

• In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

GRILLED TUNA STEAK WITH NECTARINE RELISH

Steps:

• In a bowl, add all the relish ingredients; toss to combine; season with salt and pepper to taste (mixture will be slighly runny).
• Chill relish until ready to serve.
• Rub tuna steaks with oil and season with salt and pepper.
• Grill 4-5 minutes per side over medium-hot grill (do no overcook).
• To serve: spoon relish onto individual plates.
• Place tuna steak on top of relish.

RED PEPPER AND ONION RELISH

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.