What you Need :
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 pimentos, seeded and diced
- 2-3 large tomatoes, diced
- 1 jalapeno, seeded and minced
- ½ cup rice wine vinegar
- ½ cup honey
- ¼ cup dried cranberries (optional)
- Salt and pepper, to taste
How to Make It :
In a large saucepan, heat olive oil over medium-high heat. Sauté onion and pimento, stirring frequently, until soft. Add garlic and cook for 1 minute. Stir in tomato, jalapeno, vinegar, sugar, honey and dried cranberries. Bring to a boil, reduce heat and simmer until mixture is thick, stirring frequently, 20-30 minutes. Be careful to not burn. Remove from heat and cool slightly. Taste. Season with salt and pepper. Serve as a relish on sandwiches or with grilled meats. Store up to 2 weeks in refrigerator.
Recipe courtesy of Melissa Peterson