I love condiments. Seriously, the more the better. I think the only reason I ever ate pulled pork back in the day was so I could drench it in a myriad of barbecue sauces. Luckily, I realized that sweet potato fries are also prefect for mixing and matching pools of barbecue sauce. While specialty condiments like rosemary-caramelized onion jam are delicious, I enjoy a squirt of ketchup swirled with a squirt of mustard just as much!
For this week's Symon Sundays recipes, Natashya of Living in the Kitchen with Puppies chose Chef Symon's Homemade Sausage and Red Pepper Relish. I decided not to make the sausage, but the red pepper relish was right up my alley! As I've said before, Chef Symon's favorite spice is coriander seed, which he says he doesn't believe you can over season with. In this relish, I'm not sure I agree with that. I found that the whole seeds along with the cilantro overpowered the other ingredients a bit. I think next time I make this (and I will, for sure!) I would use ground coriander.
I used the relish to top four-bean veggie burgers the night I made it, and then stuffed it in a pita with scrambled eggs the next morning. It was delicious is both dishes, and would be tasty in many more, I'm sure. While I love my condiments, I'm picky with them. So far, Chef Symon is 2 for 2 with this relish and his Shasha Sauce.
Thanks to Natashya for choosing these recipes, please visit the other participants blogs to see their interpretation of this week's recipes at the bottom of the post. I'm pretty sure next week's recipes don't call for dill or coriander - shocking! And it figures, I just bought a new jar of coriander...
Red Pepper Relish
from Live to Cook, Michael Symon
1 tbsp. EVOO
1/3 small red onion, finely diced
2 garlic cloves, minced
2 red bell peppers, cored, seeded and finely diced
2 jalapeños, seeded and diced
1 tbsp. coriander seeds, toasted
1/4 c. packed dark brown sugar
1/4 c. white wine vinegar
1/2 c. fresh orange juice
1/2 c. fresh chopped cilantro
Heat a medium saucepan over medium-low heat.
Add EVOO, onion, garlic and a pinch of salt.
Sweat vegetables for 2 minutes, add bell peppers and jalapeños.
Sweat vegetables for another 2 minutes.
Add coriander seeds and cook for another 30 seconds.
Add the sugar, vinegar and cook, stir until sugar dissolves.
Add the orange juice, simmer stirring until the liquid reduces completely, about 10 minutes.
Remove from the heat, allow the relish to cool to room temperature.
Taste and season with more salt, stir in the cilantro, refrigerate for up to a month
Visit the other Symon Sundays Participant's blogs for their take on this week's recipes!
Natashya's Sausage and Relish
Kim's Sausage and Relish