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Cornichon and Sweet Onion Relish

Scott Phillips

Yield: Yields about 1 cup

This tangy relish is great served as a topping for bruschetta or hot dogs, or can be mixed into potato, tuna or chickens salads, or used as a sandwich spread.


  • 1 Tbs. extra-virgin olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 cup finely chopped Maille cornichons
  • 1 Tbs. finely chopped garlic
  • 1 tsp. dark brown sugar
  • 1 Tbs. finely chopped Calabrian peppers
  • 2 tsp. fresh lemon juice
  • 1-1/4 tsp. finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper


  • In a 10-inch skillet, heat 1 Tbs. oil over medium-high heat until shimmering. Add the onion and cook, stirring often, until golden brown, about 1-1/2 to 2 minutes. Add the cornichons and continue to cook, stirring often, for another minute. Add the garlic and sugar, and cook for 30 seconds.
  • Remove the pan from the heat, and stir in the peppers, lemon juice, and tarragon. Season to taste with salt and pepper. Serve cold or at room temperature.


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