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“This is an onion relish recipe that I cut out of BHG magazine possibly 30 years ago, it was submitted to them by Mrs. Nancy L. Mosiello, Concord, N.H. I make it a few times a year, especially if we are having grilled Italian sausage, but it's good on hotdogs and hamburgers as well. When my children were little I left out the red pepper because they were sensitive to any spiciness but it is easily adjusted to your tastes. The recipe is also easily halved if you won't use it up within two weeks.”
READY IN:
35mins
SERVES:
12
YIELD:
2 1/2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2-quart saucepan combine the onions and water. Bring to boiling (this is more like sizzling since it's so little water); reduce heat.
  2. Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper.
  3. Simmer, covered, about 20 minutes or until onions are just tender.
  4. Serve hot or chilled. Store remaining sauce in refrigerator for up to two weeks.

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