SALSA****Meyer Lemon and Caper Relish

By Unblond1

22/01/18 - When I tasted this when it was first made, I was afraid it would be too bitter but after sitting for a few days, I quite liked it. Had it on poached halibut. I'm guessing it would be really good mixed with some mayo and served as a tartar sauce, say on a fish sandwich. I'd try it on Dan that way.

Ingredients

• 1 Meyer or Eureka lemon
• Sea salt and freshly ground pepper
• 3 tablespoons champagne vinegar
• 2 tablespoons agave nectar
• 2 shallots, minced (about 3 tablespoons)
• 1/3 cup capers, rinsed, drained, and coarsely chopped
• 3 tablespoons finely chopped fresh flatleaf parsley
• 3 tablespoons extra-virgin olive oil
• pinch of red pepper flakes or Aleppo pepper

Preparation

Step 1

Cut both ends off the lemon, cut in halve lengthwise, and remove the seeds. Use a sharp knife to cut into thin wedges and then finely dice. Add the lemon pieces to a bowl with any juices that have puddled on the cutting board. Add 1 teaspoon of salt, the vinegar, and honey and stir. Cover with plastic wrap and leave at room temperature for at least 4 hours and up to overnight. (I used the mini food processor - chop the lemon peel first with the salt then add the flesh, vinegar and honey and let it sit in the food processor until you are ready to proceed.)

Add the shallots, capers, parsley, and olive oil to the bowl with the lemon mixture and stir to combine.

Spoon into a glass jar and refrigerate until serving time, bringing to room temperature before you use it.

Calories 71.7
Total Fat 5.2 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 0.0 mg
Sodium 171.9 mg
Potassium 45.0 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.9 g
Sugars 4.6 g
Protein 0.4 g