Relish this….spread!

Irisa Raina 9


This is my take on that “special sauce” you’ll see in some restaurants. I have been making this for some time now…and when I let people know I am making it…I get the “ look “…like will I be getting some?????

So when I do make enough to give some away, I always make up a small basket with the sauce, hamburger buns, the recipe if its someone who had not got the relish/spread before, and some pretty paper napkins.
I love it!

I sometimes add the following:

Yogurt instead of sour cream.
Chopped jalapeno’s instead of red pepper flakes.
Chipotle w/adobo

pinch tips: How to Chop an Onion Perfectly



Yield 2 pints


10 Min


45 Min


1 – 6 ounce can tomato paste
1 tablespoon dry minced onions soaked in a couple tablespoons of water
1 & ½ teaspoon red pepper flakes “ or to taste”
½ teaspoon light brown sugar
3 tablespoons juice from bread and butter pickles
3 tablespoons sour cream
4 tablespoon mayonnaise
2 teaspoons dill & sweet relish drained very well
8 or so slices of bread and butter pickled drained and chopped
¼ cup classic catalina salad dressing

Directions Step-By-Step

Put the tomato paste in a frying pan “ I know this sounds very strange “ but the reason you want to do this is to cook out the raw taste.
Keep the heat really low because you don’t want to burn the tomato paste, just cook it a bit. I cooked this for about 11 - 15 minutes stirring every so often.
After the 15 minutes add the onion water mixture, red pepper flakes and brown sugar and cook till the water is all gone, maybe 8 minutes or so. Keep the heat still very low. And stir stir stir….
When this part is done, turn off the heat and cool it completely.
You’ll know it’s done because it will hold its shape in the pan.
Add the juice from the bread and butter pickles and mix thoroughly.
Add the sour cream, mayo and the chopped pickles.
Add the Catalina dressing and mix.
Now this next step may sound strange but once you get all the ingredients incorporated, you’ll want to cook it slightly about 30 minutes or so “ on low again” and stirring it often to thicken.
I like to cool it before I add the sour cream and mayo. But that’s just me.
Cooking it down a second time intensifies the flavors, but it is not necessary.
If you like the consistency then don’t cook it the second time.
This recipe will yield two pints “depending on if you cook it down the second time or not”.

About this Recipe

Course/Dish: Other Sauces, Spreads, Dressings
Dietary Needs: Vegetarian
Other Tag: Quick & Easy