Method

In a large heavy skillet cook the onions in the oil over medium-low heat, stirring, until they are softened, but NOT browned. Stir in garlic, ginger, and salt, and cook, stirring, for 2 minutes.

Add wine, 1/2 cup of the vinegar, and the peppers and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates.

Using a food processor, combine onion mixture with dates.  Pulse r 3 or 4 times.  Don't overdo this step as texture is part of the success of this relish.

Add the remaining vinegar and pulse again 2 or 3 times.  By now this should be well mixed and have a lovley chunky texture.  You can give it a couple more pulses if you want it smoother, but texture is all. 

This relish will keep for about a week in the refrigerator in a tightly covered container. 

Yield: about 1-1/2 cups.

Contributor: Pat Ciesla

more recipes for the basics

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Happy Holiday Cooking!