the only thing pickled about this fine relish is the avocado, which in and of itself is a lovely thing.
Still and all, I’m gonna stick with calling this a Fresh Relish instead of, say, a salsa – mostly because, it’s my blog and what I say goes.
Also because my husband has a kindofa strict definition of foods in his head.
This is not “salsa-y” enough to fit his definition, but it is more than fine if I call it, say, a “fresh relish” for spooning over beer brats, or battered fish, or…
Most anything, really. Try adding some to your next salad.
•Chopped fresh parsley
•Sliced Kalamata olives
Make it a Salad:
•Crumbled Feta cheese
Prep is dead simple: simply toss the relish ingredients together, and stash in a covered bowl in the fridge until need for those beer brats or battered fish, or, heck, try some on a roll up sammich!
If adding to a salad, toss the relish with the greens and Feta just before serving, mebbe with a bit of oil and vinegar dressing.
It really is all good.
And oh! so tasty!
Don’t forget to try some over fish or chicken.