Relish this….spread!
By
Irisa Raina 9
@Irisa
1
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!
NOTE:
I sometimes add the following:
Yogurt instead of sour cream.
Chopped jalapeno’s instead of red pepper flakes.
Chipotle w/adobo
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!
NOTE:
I sometimes add the following:
Yogurt instead of sour cream.
Chopped jalapeno’s instead of red pepper flakes.
Chipotle w/adobo
Ingredients
-
·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
How to Make Relish this….spread!
- 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”.
