2 tablespoons olive oil
½ teaspoon kosher salt
1 cup onion, thinly sliced
1 teaspoon granulated sugar
1 teaspoon curry powder
1 tablespoon apple cider vinegar
1 teaspoon turmeric
½ cup water
2 cups zucchini (approximately 3/4 lb. or 1 medium), shredded
1 teaspoon cornstarch
1 cup sliced Whole Mild PEPPADEW® Peppers or PEPPADEW® Goldew™
1 tablespoon cold water
Heat the oil in nonstick pan over medium high heat. Add curry and turmeric and stir to combine. Once the spices are aromatic, add onions and lower heat to medium. Sauté for 5 minutes, stirring frequently. Add zucchini, Whole Mild PEPPADEW® Peppers, salt, sugar and vinegar. Stir well to incorporate with the spices and onions. Sauté for another 5 minutes, stirring frequently. Add ½ cup water, stir and cover for 10 minutes over low heat.
Whisk cornstarch with the cold water in a small bowl and add to zucchini mixture. Raise the temperature to medium. Stir until the excess moister disappears and the relish thickens. (It only takes a couple of minutes.) Remove from heat and transfer to a bowl. Cover and refrigerate for at least 2 hours. (Overnight also works.) Enjoy on your dogs of choice. My favorite is Applegate’s natural, uncured beef hot dogs or on top of sausage, grilled pork, or chicken!