Prep 10 mins
Cook 0 mins
This is best made with UnknownChef86's Green Tomato or Zucchini Relish (see Unknownchef86's Green Tomato or Zucchini Relish), but could be made with a different relish if you MUST. ;) Once when I was a kid, and she was making fish and chips, my mom realized she had ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! The tartar sauce can be run through the food-processor for a smoother texture. The yield is an estimate. Refrigerate leftovers. If there are any. :D
- 1 pint relish, preferrable zucchini, drained and squeezed of excess liquid
- mayonnaise (to taste)
- onion, chopped (to taste)
- Drain the relish and squeeze all excess liquid out.
- Add equal amounts of chopped onions and mayonnaise (to taste).
I just noticed that you had this posted as a recipe. Your relish has become a staple in our house and for the tartar we just drain it a little and add mayo. I don't think we miss the onions since we aren't much onion fans. I'm gearing up to make it again this year but not finding green tomatoes. I think the season is late... so I will also see if I can find zucchini.