Real Recipes From Real Home Cooks ®

relish this….spread!

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

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

★★★★★ 1
serves Yield 2 pints
prep time 10 Min
cook time 45 Min

Ingredients For relish this….spread!

  • 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!

  • 1
    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.
  • 2
    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.
  • 3
    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….
  • 4
    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.
  • 5
    Add the juice from the bread and butter pickles and mix thoroughly. Add the sour cream, mayo and the chopped pickles.
  • 6
    Add the Catalina dressing and mix.
  • 7
    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.
  • 8
    I like to cool it before I add the sour cream and mayo. But that’s just me.
  • 9
    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.
  • 10
    This recipe will yield two pints “depending on if you cook it down the second time or not”.

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