From Bobby Flay's kitchen · Mesa Grill, New York
blend · salsa
NATIONAL AWARD WINNERGrilled Vidalia Relish
From an award-winning kitchen
Ratio
OLIVE OIL 38RED WINE VIN 38
Ingredients
- ONION450 g
- SCALLION40 g
- SERRANO15 g
- OLIVE OIL37.5 ml
- RED WINE VIN37.5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Grilled Vidalia Relish.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.