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This is an onion relish recipe that I cut out of BHG magazine possibly 30 years ago, it was submitted to them by Mrs. Nancy L. Mosiello, Concord, N.H. I make it a few times a year, especially if we are having grilled Italian sausage, but it's good on hotdogs and hamburgers as well. When my children were little I left out the red pepper because they were sensitive to any spiciness but it is easily adjusted to your tastes. The recipe is also easily halved if you won't use it up within two weeks.
Units: US | Metric
Serving Size: 1 (54 g)
Servings Per Recipe: 12