Sometimes I find myself looking for ways to add a bit of color to roasted chicken, grilled steak, braised roast, or any other delicious, yet sometimes a somewhat homogenous shade of brown. And when you can add color and flavor, something magical happens. Every bite becomes its own event! This relish, salsa, whatever you'd like to call it, combines some flavor powerhouses that bring both beauty and flavor to any dish it graces.
You can choose any kind of onion - red onion would also be pretty - but make sure you serve sooner rather than later with green onions as they wilt more easily. The capers do a lot of heavy lifting in this dish. If you don't have them, consider making a different condiment or choosing a different topping. I'm a fan of blue cheese or fish sauce butter. If you aren't a fan of heat, feel free to omit the chiles, though they mostly add just a subtle heat to this dish.
I love this mix as a condiment first and foremost, but it is also excellent tucked into a salami sandwich, stirred into a breakfast scramble, or tossed with greens for a fully dressed quick salad. It's a quick and versatile item to have on hand during this season of entertaining and will last up to 5 days in the refrigerator when placed in a warmer location within it. Mix up a batch and let this powerhouse help you make your meals pop!
Sicilian Salsa
- 2 tablespoons high quality extra virgin olive oil
- 4 garlic cloves, coarsely minced
- 3 tablespoons drained brine-packed capers, plus 1 teaspoon brine
- 1 small white or yellow onion, finely chopped (about 1 cup)
- 1 pound mixed cherry tomatoes, halved
- 1 teaspoon fire-roasted minced green chiles
- 1 tablespoon white wine vinegar
Combine all of the ingredients in a nonreactive bowl and stir to combine. Allow the mixture to rest at room temperature for 30 minutes before using. Excellent with steak, pork, chicken, and more.
- Yields: About 6 cups
- Preparation Time: 10 minutes, plus resting time