Last week’s Bennett’s special was a pair of soups with a bright winter green salad. One of the soups, a baked potato chowder, needed a little extra kick, but just some more salt and pepper wasn’t going to do it. No, this needed to be something a little more complex, with sweetness and spiciness, a nice tang and plenty of seasoning. So I set to making just that. Although I used the resulting gremolata recipe to top the potato chowder, it would go great as a garnish or condiment on lots of other things, too.
Sweet Onion Fresno Pepper Gremolata
Makes about 3 cups
1/3 cup extra-virgin olive oil
4 small Fresno peppers, seeded and roughly chopped
2 cups roughly chopped sweet onions (about 2 medium onions)
1/8 cup Sushi Su vinegar
1/2 tablespoon Maximus/Minimus Seasoning Blend
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried oregano
In a medium skillet, heat the oil over high heat until smoking. Add the peppers and cook for one minute without stirring. Add the onions and cook, tossing occasionally. When the onions and pepper have some color on the edges (about two to three minutes), add the vinegar and seasonings, stir and let cook until vinegar is reduced, about two to three more minutes. Chill immediately.
What are your ideas to serve with this? Share in the comments!