I tend to go through food phases where I make the same thing over and over again, until I get sick of it. I’ve made this balsamic relish about 5 times in the last 2 weeks. I made the chickpea wraps from my last post every day for lunch for a week. I usually come back to them again after a few weeks or months.
But that’s how you know somethings good, right?
This relish will go on just about anything savoury and add a whole lot of flavour. I like it spread on crackers (like in the picture) or on a tart base with wilted cherry tomatoes, like this. This relish is surprisingly sweet for something with no sugar!
- Heat oil in a large non-stick frying pan on medium heat.
- Add sliced onions and sprinkle with salt to sweat. Cook until onions are soft and browning, about 20 minutes. Stir occasionally.
- Add garlic and continue to cook for another 10 minutes.
- Add mustard seeds.
- Add balsamic vinegar and bring to a boil. Cook until most of the liquid has soaking into the onions, about 5 minutes.
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I picked up these locally grown cherry tomatoes at the local fruit & veg shop. They came in all kinds of, ahem, interesting shapes!