Title: Ancho Chili & Walla Walla Onion Relish
Categories: Relish
Yield: 1 Recipe

		Zest & juice of orange
		Zest & juice of lemon
2	tb	Sugar
1/4	c	Sugar
4		Sweet onions; julienned
4		Dried ancho chilies; seeds and stems removed, julienne
		;salt & ground black pepper~

NOTE: Substitute any sweet onion for the Walla Wallas; if have to use regular onions, add a little more sugar if desired or use brown sugar. Serve with grilled sausages or salmon or as an accompaniment to roast pork.

In a nonreactive saucepan, bring zests and juices of lemon and orange, sugar and vinegar to a simmer. Add onions and cook 3 to 5 minutes or until they begin to soften. Add chilies. Stir well and remove from heat. Season to taste with salt and pepper. Relish will keep, refrigerated, two to three weeks.

from chef Greg Higgins, of "Higgins" restaurant in Portland, Ore.

as printed in Houston Chronicle, 7/12/98

typed and posted by teri Chesser 7/98

From: Teri Chesser Date: 08-13-98 (06:15) Doc's Place Bbs Online. (253) Cooking

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