PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Grilled Vidalia Relish

Independent adaptation of a publicly published Bobby Flay recipe. Not affiliated with, sponsored by, or endorsed by Bobby Flay.

Bobby Flay's Grilled Vidalia Relish, from the published recipe.

Ratio

Ratio by volume: Olive Oil 38 ml, Red Wine Vinegar 38 ml
Olive Oil 38 mlRed Wine Vinegar 38 ml

Ingredients

  • Onion — 3 sweet Vidalia grilled chopped (450 g)
  • Scallion — 4 grilled chopped (40 g)
  • Serrano — 1 minced
  • Olive Oil — 2–3 Tbsp EVOO (37.5 ml)
  • Red Wine Vinegar — 2–3 Tbsp (37.5 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Grilled Vidalia Relish wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 5 national awards

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bobby Flay / Food Network (published as “Grilled Vidalia Relish”). Full citation lives in Provenance.

Companion jar