Chilean Onion Relish Recipes

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.

CHILEAN ONION RELISH

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.