Yield: 3 2/3 cups
1 1/4 cups sweet pickle relish
1/2 cup red pepper relish (see note)
1 1/2 teaspoons Worcestershire sauce
1 (15-ounce can) or 1 3/4 cups crushed tomatoes
3 tablespoons brown sugar
1 tablespoon plus 1 teaspoon dried onion
1 1/2 teaspoons dried mustard powder
1 1/8 teaspoons paprika
1/8 teaspoon salt or to taste
1. In a medium bowl, stir together relishes, Worcestershire sauce and tomatoes. Stir in brown sugar, onion, mustard powder, paprika and salt.
2. Let stand at room temperature for 1 hour before serving. Leftovers keep in the refrigerator for 6 to 8 weeks.
Per tablespoon: 13 calories; no fat; no protein; 3g carbohydrate; 2g sugar; no fiber; 60mg sodium; 5mg calcium.
Note: The brand of red pepper relish The Fatted Calf uses is not available to home cooks. Specialty markets, gourmet stores and supermarkets usually carry jars of red pepper relish. This recipe was tested with Dickinson brand Sweet 'n' Hot Pepper and Onion Relish, available at Dierbergs, which made the picadilly somewhat spicier than the original.