• 1/4 c wh. onion sm dice
• 1/4 c red pepper sm dice
• 1/2 c fennel sm dice
• 1/2 c pistachios, toasted
• 6 T sugar
• 1/2 c white balsamic vin.
• Salt and pepper

1. Heat olive oil over med-hi heat
2. Add sweat onions, peppers, and fennel.
3. Deglaze with vinegar.
4. Add sugar and pistachios.
5. Simmer until thick.
6. Season with salt an pepper to taste.

This relish is great w/ veal, chicken or, fish(bass or halibut are good choices).