The Unabashed Kitchen Wench: Red Onion and Triple Pepper Relish

Sitting here watching the end of Cars 2, as Friday Family Movie Night winds down, I am wondering where my Friday went. It seems like only moments ago that it was 8 am and the day was just beginning. Before I could blink, I looked up and it was 2:30. After that, 5 pm rolled right by. We were short-handed at work today, and it was a zoo this afternoon. I hardly had time to string 2 thoughts together, so it was a good thing my husband was already planning to make his awesome burgers tonight. I only had to figure out something to go with it.

I knew I wouldn't have much time once I got home, so whatever I decided would have to be quick. That's when I settled on a relish. I've kind of been on a red onion kick lately, so the idea of a relish centered around that sounded right up my alley. Something with peppers and a bit of tang from vinegar. This is what I came up with, and it hit the spot.

Here's your Cast of Characters.

1 Medium red onion
1 Medium shallot
2 Cloves garlic
1/3 Each yellow, red and orange sweet bell pepper
2 Large basil leaves
2 Tbsp. olive oil
3 Tbsp., each, balsamic and red wine vinegars
1 Tbsp. kosher salt*
1 Tsp. freshly ground pepper*
*(These aren't pictured because I was in such a hurry to get the relish started that I forgot to grab them for the picture.)

In a food processor, add onion, shallot, garlic and peppers.

Pulse a few times until all the veggies have a good rough chop.

In a medium saucepan, add the veggies, salt, pepper and vinegars. Turn to medium-high heat and stir well.

Once mixture begins to boil, cook for 5 minutes, stirring frequently.

Don't cook too long. You want the relish to still have a little crisp to it. Basically, you want the vinegars to cook down and mellow, while pulling the flavors of the vegetables together.