It's been another week of playing tour guide...my sister and her tribe came to visit and since they had never been here before, we were off to the Space Needle, the Ballard Locks, the Monorail, Pike Place Market, the Gum Wall, the beach and the Fremont Troll...
Isaac, Sam and Nick loved the Troll but I advised them not to touch it because while it looks like the Troll has been crying, which you can't see in this pic, I'm pretty sure those weren't tears. All Trolls have a foul smell, that just goes with being a Troll but this one has a distinct urine scent!
After seeing the Troll nothing could really impress three teenage boys as much, but I tried by pointing out my little herb garden, which only got a snicker, but then I showed them my TOMATO!!! Yes, folks, while that isn't Headline News in other parts of the country, having ONE tomato on just one of my four plants in the first part of June is nothing short of miraculous! It just might be ripe by July!!! After 21 years of trying to grow tomatoes and only getting green ones by September, this is truly impressive...although not one of my nephews thought so...not even a high-five! The fine art of growing tomatoes in the Northwest is wasted on the youth.
What does one do with Onion Relish? Well, let me tell you! It's fabulous on any kind of Mexican food...and it's great with pork, chicken or fish. If you're not going to be kissing anyone, it's also just great as a dip with chips! It's easy to make and has such a great flavor - it will surprise you with it's delicious versatility!
Three different kinds of onions plus a few more ingredients all go into the food processor to be pulsed into submission and then some shredded Parmesan cheese is added in, making this a truly unique and yummy relish...this simple relish will put the WOW into your next BBQ, even if you're just serving up some dogs.
Three Onion Relish - Pots and Pins
1 can (3.5 oz.) diced mild green chiles
1/4 large green pepper
6 green onions, white and half of the green stems
1/2 large white onion, cut into large pieces
1 large red onion, cut into large pieces
1 teaspoon salt
1/2 teaspoon black pepper
juice from 1/2 of lime
2 tablespoons of white wine vinegar
2 tablespoons sugar
1 cup shredded Parmesan cheese
Put all ingredients except Parmesan cheese in food processor and process until onion is in very small pieces. Remove to a bowl and stir in Parmesan cheese. Serve with chips, on fish, chicken or pork and with all Mexican dishes. Makes about 2 1/2 cups. Will keep in refrigerator for up to one week.