Pan Grilled Onion and Chive Relish

Recipe adapted from Nicole’s, New York City. As seen in The New York Times Country Weekend Cookbook.

This recipe is a fabulous condiment for simple grilled steak of fish. Try tossing it with arugula or spinach for a great salad.

1/4 cup golden raisins
fresh grated zest and juice of 1 orange (or lemon)
1 clove garlic, minced
1/4 teaspoon (or more) hot chili pepper with seeds, minced
2 medium onions (red, yellow or both), sliced 1/4” thick
2 Tablespoons olive oil
coarse sea salt or kosher salt
fresh ground black pepper
1/3 cup pine nuts, toasted
1 Tablespoon sliced chives, or chopped herbs

In a large bowl combine the raisins, orange juice and zest. Let soak until the raisins have plumped, 10-15 minutes. Using a mortar and pestle, mash the garlic and chili pepper with the raisins. Heat a ridged grill pan over medium heat and grill the onion slices, turning once until golden brown, about 5-6 minutes per side. Transfer to the raisin bowl, season with olive oil, salt and pepper. Cover with a tight fitting lid or plate and allow to steam for a few minutes. Add the pine nuts and chives and adjust salt and pepper to taste.