CHILEAN ONION RELISH
From Pommaire, a Chilean restaurant in New York. This is made for grilled beef, but could also be used with chicken. You can also make a bruschetta by spooning it over grilled bread slices. Cook time is standing time for the onions.
Provided by lazyme
Categories Onions
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the onion in a bowl with ice water to cover.
- Let stand for 30 minutes, then drain well in a colander and blot dry with a paper towel.
- Combine the vinegar and salt in a bowl and stir or whisk until the salt crystals are dissolved.
- Add the onion, tomato, pepper, cayenne, oil, and cilantro and gently toss to mix.
- Correct the seasoning, adding salt, vinegar, or cayenne; the relish should be highly seasoned.
- The relish is good now; it will be amazing if you let it stand to ripen for a few hours before serving.
- Serve the relish the same day you make it.
- 2 cups is enough to serve 4 to 6.
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
PYAZ KA LACCHA (RAW ONION RELISH)
These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.
Provided by Melissa Clark
Categories sauces and gravies
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
- Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
- Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
Steps:
- Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
RED ONION, TOMATO AND CHILLI RELISH
Make and share this Red Onion, Tomato and Chilli Relish recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
- In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
- Place the mixture in a saucepan over low heat and add the sugar and vinegar.
- Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
- Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
- Taste to check the seasoning - serve hot or cold.
Nutrition Facts : Calories 64.2, Fat 0.2, Sodium 13, Carbohydrate 13.9, Fiber 1.2, Sugar 11, Protein 1.1
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