Northwest Blackberry and Herb BBQ Relish Recipe

Ingredients:

• 2 teaspoons Alderwood smoked salt
• 1 tablespoon whole grain mustard
• 1 cup flat-leaf parsley leaves, chopped
• 2 sprigs rosemary, needles removed and chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 6 ounces blackberries
• 1 lemon, zested and juiced
• 1/2 Walla Walla sweet onion, diced (about 1 cup)

Directions:

1. Place onions in a medium bowl. Add zest and juice of lemon. Mix to coat. (See Cook’s Tip.)
2. Add blackberries and honey. Use a stick blender to pulse everything together. The texture should be rustic, but not chunky.
3. Stir in olive oil, chopped herbs, mustard, and smoked salt. Store in fridge until ready to use, but serve at room temperature. Can be made a few days ahead or kept in freezer up to 6 months.
4. Cook’s Tip:
5. Tossing lemon juice directly with raw onion removes its sulfury flavor. The acid from the lemon juice needs only a few seconds to mellow the flavor of the onion.