Pickled red onions

Friday night I ventured out of my house into the scorching heat to visit a friend who I've known since culinary school. Tara ...or Evil Tara, as she has come to be known. Most of our time together is spent further exploring the world of food and sharing crazy experiences. I love having friends who are willing to try something new. They are few and far between. At any rate, Tara took me to have some good stuff. One of the highlights came in the form of nachos, believe it or not. Not that I've never had a nacho before, but these where particularly fascinating. One of the distinguishing ingredient that set them apart... pink pickled onions. I have never had pickled onions on nachos. Never. Mind you, I make pickled onions for my burgers. They are usually sweet Washington onions with an amazing creamy sauce... but these where different. These where pink! The pink color is really just the red onions after being in acid for a while. It's a very cool effect. No...I am totally avoiding any drug references right now. Be impressed.

As I focused on the onions and the flavor, I realized I could totally duplicate them at home. So...here they are. I wanted to make the nachos for Ace, who loves trying new food.

Pickled red onions

2 red onions, sliced thin

1 cup water

1/2 cup apple cider vinegar

1/4 cup lemon juice

1 tsp salt

1 tsp dry oregano

1/2 tsp crushed cumin seeds

1/2 tsp pepper

Combine all the ingredients in a covered bowl, refrigerate and allow to cure 24-48 hours. That's it!

These would be amazing on sandwiches, pizzas, fajitas, tacos, with fish or chicken and salads. I'm really excited to explore other possibilities. The nachos will be next.

Red Bell Pepper Relish

One of my favorite sandwiches on earth has 3 ingredients. Fresh Organic tomatoes, mayonnaise, and red bell pepper relish. These things coupled with hunks of my homemade bread are enough to bring tears of joy to my eyes. It's honestly one of those simple pleasures in life.

Bell pepper relish is one of those crazy sauces that once you've tasted it, you will crave it forever. Its tangy and sweet and remarkably simple to make. I make jars of it and use my home cannery so I can enjoy it all year round. I make it in the summer when bell peppers are in season! Yes it's that time. I'm loading up.

The main ingredients are bell peppers and onions. I chop them by hand, but use a food processor if you want. It goes much faster.

Red Bell Pepper Relish

6 red bell pepper, chopped

1 1/2 cup red onions, minced

1 cup balsamic vinegar

1/2 cup sugar(or honey)

1T salt

1/2 tsp celery seed

1/4 cup minced garlic

1 tsp ground fennel seed

Directions: Mix all ingredients in a large pot and simmer 30 minutes. Spoon into clean hot jars, fill with the cooking liquid, leaving 1/8th inch head space and seal. Process in boiling water-bath caner for 10 minutes. Yield about 4 1/2 pint jars.

If you don't jar it for the winter...you can just put it in the fridge for up to one month.

Smear it on a slice of bread with some mayonnaise.

I add thick slices of those gorgeous Organic Tomato Farming treasures. Thank you Jim for letting me raid the farm! I'm in heaven now.

There you go. Love in sandwich form.