Recipe by lazyme
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.
Top Review by Diana Adcock
I made this relish to go with the Peruvian Grilled Chicken I'm making for dinner tonight. I'm making extra chicken so I can stuff that, and your yummy relish into a wrap! Easy to put together, the flavor is great now so I can only imagine how it's going to be in 6 or so hours! This will be made again and again as it's a nice break from the more traditional salsas. Made for CQ 2014
- 1 medium onion, cut into very fine dice
- ice water, for soaking the onions
- 1⁄4 cup red wine vinegar (to taste) or 1⁄4 cup distilled vinegar (to taste)
- 1 teaspoon coarse salt, kosher (to taste) or 1 teaspoon sea salt (to taste)
- 1 large tomatoes, it doesn't need to be too ripe, seeded, and very finely diced
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper (to taste)
- 2 tablespoons vegetable oil
- 1⁄4 cup chopped fresh cilantro or 1⁄4 cup flat leaf parsley
Directions See How It's Made
- 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.