Cornichon and Sweet Onion Relish

Cornichon and Sweet Onion Relish
  • Prep Time: 20 MINS
  • Cook Time: 40 MINS
  • Total: 60 MINS
  • Servings: 2
This tangy relish is great served as a topping for bruschetta or hot dogs, or can be mixed into potato, tuna or chickens salads, or used as a sandwich spread.
  • 1 tbsp extra virgin olive oil
  • 1/2 cup finely chopped sweet onions
  • 1 cup finely chopped Maille cornichons
  • 1 tbs finely chopped garlic
  • 1 tsp dark brown sugar
  • 1 tbsp finely chopped calabrian pepper
  • 2 tsp fresh lemon juice
  • 1 1/4 tsp finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper

  1. In a 10-inch skillet, heat 1 Tbs. oil over medium-high heat until shimmering.

  2. Add the onion and cook, stirring often, until golden brown, about 1½ to 2 minutes.

  3. Add the Maille Cornichons and continue to cook, stirring often, for another minute. Then add the garlic and sugar, and cook for a further 30 seconds.

  4. Remove the pan from the heat, and stir in the peppers, lemon juice, and tarragon. Season to taste with salt and pepper.

  5. Serve cold or at room temperature.

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