Best Spicy Salisbury Cutlets With Sweet Onion Relish Recipes

Sweet and Spicy Onion Relish image

Provided by Food Network

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

Sweet Onion Relish image

Provided by Food Network

Categories condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

Steps:

Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

Sweet and Spicy Pepper Relish image

Provided by foodinjars (Marisa McClellan)

Time 1h45m

Yield 24

Number Of Ingredients 6

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Steps:

Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

Chakalaka (Spicy Vegetable Relish) image

Provided by Food Network

Categories condiment

Time 45m

Yield About 6 cups

Number Of Ingredients 15

2 tablespoons canola oil
1 small red or yellow onion, finely diced
2 garlic cloves, minced
1 jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
1/2 small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice

Steps:

Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.