Roasted Garlic and Onion Relish/Pickle on bruschetta
 
Prep time
Cook time
Total time
 
Dark, tangy and sticky-sweet, this relish is simple to make, and there’s no need to worry about it setting. Slather it inside sandwiches (Panini or grilled cheese!) or serve with cheese and crackers or on a bread with some cheese.
Author:
Serves: 8oz
Ingredients
  • 4 heads of garlic cut in halves
  • 1 +3 tablespoons of vegetable oil
  • pinch of salt and pinch of freshly cracked pepper
  • 2 large onions, thinly sliced lengthwise
  • 3 jalapenos, finely chopped
  • 1 red jalapeno, finely chopped(optional)
  • 1 teaspoon black mustard seeds,
  • ½ teaspoon fennel seeds,
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 2 tbsp balsamic vinegar
Instructions
  1. Take a baking sheet, and line with some parchment. Cut the garlic in halves horizontally, keep it face up on the baking sheet. Drizzle 1 teaspoon oil, salt and pepper it and bake in a 400 degree oven for 30 minutes. Take it out and let cool before you take all the flesh from the garlic peel. Set aside.
  2. In a small non stick pan, add the mustard seeds, fennel and cumin, fry them on medium heat until you smell the spices, about a minute. Turn off the heat and powder it in a mortar and pestle or use a small coffee grinder meant only for spices. Grind it finely and set aside.
  3. In a non stick pan, add the 3 teaspoon of oil and let it get hot. Add the onions, jalapenos and fry on medium heat for 1 minute. Add ½ teaspoon of salt and let it sweat. Then add the spice powder, the balsamic vinegar and the roasted garlic and the remaining salt. Mix well and let it all cook together on low heat for 5 minutes. Turn off the heat once you see it is dry.
  4. Store in a bottle in the refrigerator for about a week.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/04/19/roasted-garlic-and-onion-relish/