Onion And Cilantro Relish Recipes

MEXICAN RELISH (CILANTRO, ONIONS AND LIME)

Steps:

• Once the cilantro is cleaned dice it up and add to a bowl
• Dice up a small white onion, or half of a large one and add the diced onions to the bowl with the cilantro
• Add the juice from one lime
• Add salt to taste (approx. 1/2 tsp)
• Mix together well, and store in the refrigerator

GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH

Steps:

• To Marinate:.
• Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
• In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
• Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
• Prepare a fire in a charcoal grill or preheat a broiler.
• To prepare the Relish:.
• In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
• When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
• To serve:.
• Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.

CILANTRO TOMATO RELISH

Steps:

• Combine tomatoes, bell pepper, cumin, onion, salt, cayenne pepper, and lime juice. Taste and adjust seasonings if needed.
• Just before serving, add cilantro.

CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH

Steps:

• To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
• To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
• In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
• Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

GREEN ONION CILANTRO SAUCE

Steps:

• Place cilantro, green onions, almonds, olive oil, and Parmesan cheese in a food processor; puree until smooth. Gradually pour in stock until the sauce has the consistency of a thin gravy.

ONION AND CILANTRO RELISH

Steps:

• Mix everything.

ONION-CILANTRO RELISH

Steps:

• Rinse the cilantro under cold running water, blot it dry with paper towels, and pluck the leaves from the stems. Trim and rinse the radishes, then cut them into 1/4-inch dice (see Note). Cut the onion into 1/4-inch dice. Combine the cilantro, radishes, and onion in a serving bowl and toss to mix. The relish is best served within 2 hours of preparing.Serves 6 to 8Note: If desired, save the radish leaves for Swordfish with Pipián Sauce.