A friend of ours procured a five pound hunk of porchetta that we roasted for a dinner party that was screaming for something bright to balance out the richness of the meat. We just got our annual shipment of sweet onions from Walla Walla, and with the appearance of sour cherries at Chicago farmers markets, I felt that I was on to something magical. The resulting relish was the perfect accompaniment to the pork, and I’m itching to try the leftovers on grilled salmon.
- 1/2 medium sweet onion (walla walla or vidalia)
- 2 cups sour cherries, pitted
- 1/4 cup chopped fresh sage
- Salt and pepper to taste
- Pulse the onion in the food processor until minced
- Add pitted cherries into bowl of food processor and pulse a few times more, just enough to roughly chop the cherries.
- Transfer cherry/onion mixture to another bowl, and stir in chopped sage and salt and pepper to taste. At this point you could serve right away, but it’s best chilled for a few hours so that the flavors marry and the onion mellows.