This relish can be used as a marinade for meat or veggies before grilling, and also as an accompaniment to grilled meats and veggies. What’s great about this relish recipe is that I’ve really limited the amount of added sugar so that it still lends sweet and tangy flavor without racking up the sugar calories of your meal. Instead of using fruit preserves, as many recipes do, I opted for a simple mandarin orange. Feel free to double or triple this recipe, and keep leftovers in a jar in the fridge to spruce up your meals all week long. It even tastes delicious on scrambled eggs and omelets! Enjoy!
1 mandarin orange, peeled, seeded and minced (save juices!)
3 tablespoons roasted red bell pepper (from jar), minced
3 tablespoons pickles, minced
3 tablespoons pickle juice
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
2 teaspoons garlic chili sauce
2 teaspoons Garlic, minced
1 teaspoon toasted sesame oil
stevia to taste
Combine all of the ingredients in a saucepan over medium low heat. Bring to a low simmer and cook down, stirring often, for 10 minutes. Remove from heat.
Calories: 30
Fat: 1g
Carbohydrates: 4g
Sodium: 110mg
Fiber: 1g
Protein: 1g
Sugar: 2g