This recipe is straight out of Michael Symon’s book “Live To Cook” and it’s one of my favorite condiments to have in the fridge. The only difference is I used one of my home-grown habanero peppers instead of two jalapenos and rice wine vinegar instead of white wine vinegar.
1 tablespoon olive oil
1/2 small red onion, finely diced
2 garlic cloves, minced
2 red bell peppers, cored, seeded and finely diced
2 jalapenos, seeded and diced (or one habanero)
1 tablespoon coriander seeds, toasted
1/4 cup packed dark brown sugar
1/4 cup white wine vinegar (or rice wine vinegar)
1/2 cup fresh squeezed orange juice
1/2 cup chopped fresh cilantro
Heat a medium saucepan over medium-low heat. Add oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt to sweat and soften onions, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add coriander seeds and cook for another 30 seconds.
Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from heat and allow the relish to cool to room temp. Season with salt to taste and fold in the cilantro. Refrigerate for up to one month.
Then add to eggs, sandwiches, hot dogs, grilled fish, bbq and of course burgers…
*Note the english muffin used instead of a normal bun. Make sure you try that!