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

POBLANO-CILANTRO RELISH

Steps:

• Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
• Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
• Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

ZUCCHINI CILANTRO RELISH

Steps:

• In a medium bowl, mix together grated zucchini, cilantro, lime juice, oil, salt, and sugar. Pack into a jar or resealable container and refrigerate overnight before serving.

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.

CILANTRO RELISH

Steps:

• Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool.
• Place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

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.

ONION AND CILANTRO RELISH

Steps:

• Mix everything.

RADISH AND CILANTRO RELISH

Steps:

• Mix all ingredients in a bowl.
• Cover and refrigerate for at least one hour before serving.