Black Onion Relish Recipes

BLACK ONION RELISH

Steps:

• Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
• Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
• Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
• Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
• Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
• Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
• Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
• Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
• In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
• Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
• Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
• Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

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.

BLACK BEAN RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

EASY ONION RELISH

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.

BLACK ONION RELISH

Steps:

• Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.n
• Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.n
• Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.n
• Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.n
• Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.n

KACHUMBARI (TOMATO AND ONION RELISH)

Steps:

• Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
• Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

RED ONION RELISH

Steps:

• Chop the red onions into slices
• Melt the butter in a saucepan and add the sliced onion to the melted butter
• Fry for a few minutes, then add the brown sugar and red wine vinegar
• Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
• It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

BLACK OLIVE RELISH DIP

Steps:

• Chop green onions and tomatoes by hand.
• Chop olives, jalapeno and garlic in food processor.
• Mix with the onions and tomatoes.
• Let stand 3-4 hours before serving.
• Drain juice.
• Add the olive oil and vinegar and stir and serve.