Heirloom Apple, Green Chile, and Roasted Pinon Nut Relish
November 4, 2009 | Comments Off
Good as an accompaniment to roasted chicken or pork. Also good in a quesadilla with gruyere or swiss cheese.
1 large red onion, diced neatly
8 medium sized red skinned heirloom apples, diced neatly and tossed with 1/2 cup of the apple cider vinegar
2 T. olive oil
1 cup apple cider vinegar, divided
4 cups roasted, peeled, and diced hot NM green chile and sweet red chile
2 cups whole pinon nuts, toasted until golden
6 cups reduced heirloom apple cider
1 Tblsp kosher salt
Quickly saute the diced red onion in 1 tablespoon of the olive oil until crisp-tender and deglaze with 1/2 cup of the apple cider vinegar. Stir the onions quickly then remove them to a small stainless steel pot.
Heat the remaining tablespoon of live oil then quickly saute the diced apples, also to crisp-tender.
Add the sauteed apples and all the remaining ingredients to the pot wit the onions and stir well. Taste the relish for salt and adjust if necessary.
The relish can be cooled and refrigerated and used witin one week or canned according to the canning directions on the Mason Jar package.
From Marja Martin