Onion Relish for Gravlax

By norsegal8

The onions are cooked slowly to bring out their sweetness while the sugar and vinegar temper the heat of the jalapeños, but use sparingly.

Ingredients

• 2 tablespoons olive oil
• 2 medium white onions (about 1 pound), peeled and diced fine
• 2 serrano chiles, or jalapeños, seeded and minced
• 1 medium red bell pepper, cored, seeded, and diced fine
• 1/4 cup granulated sugar
• 1/4 cup white wine vinegar

Preparation

Step 1

Heat oil in large sauté pan. Add onions; cook over medium heat until soft but not colored, 7 to 9 minutes. Stir in chile and bell peppers; continue to cook until all vegetables have softened, about 5 minutes longer. Stir in sugar and vinegar and cook until pan is almost dry, about 5 minutes. Transfer mixture to airtight container. (Relish can be refrigerated up to 1 week.) Bring to room temperature before serving.