Saturday, February 11, 2012

Estela's Ginger and Carrot Relish

Copyright 2012 LtDan'sKitchen blogs
This relish is one of my favorites and is very easy to make. Any grilled dish back home is usually served with a relish that ranges from vinegary sweet to vinegary spicy hot. I prefer the sweet kind but I'm still very picky when it comes to eating anything pickled. I'm just not a big fan of it. This relish is something my cousin Estela learned while working in Taiwan and is made with just two major ingredients: ginger and carrots.

The flavor of this relish is more on the mellow side with a hint of sweetness and spiciness as well. What I like about it though is how it complements the food you eat without competing with the flavor. The ginger also acts as a palate cleanser so you get to taste the flavor of the food you eat with each bite. However, the best thing about this relish is that it does not involve any cooking. The vinegar helps to keep it preserved even for months in the fridge and although it may not last that long, the flavor does mellow the longer you keep it in the fridge. 

Estela's Ginger and Carrot Relish

3-4 carrots, peeled and grated, about 3 cups
1/2 lb ginger, grated, about 1 cup
1/3 cup red wine vinegar
1/4 cup brown sugar
2 tbsp honey
salt and pepper

1. Drain the liquid from the grated carrots and ginger. You can squeeze the
    liquid out with your hands or by pushing with a fork through a sieve until
    all the liquid has been forced through.

2. Transfer the drained ginger and carrots into a bowl. Add the vinegar,
    sugar and honey. Check for flavor and season with salt and pepper. Store
    in jars with lids in the fridge.

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