Ingredients
2
large sweet onions, cut into 1/4-inch slices
Canola oil
Kosher (coarse or sea) salt and pepper to taste
4
green onions, sliced (1/4 cup)
1
jalapeño chile, seeded, finely chopped
2
to 3 tablespoons extra-virgin olive oil
3
tablespoons balsamic vinegar
1/2
teaspoon ground cumin
Preparation
Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.
