Chilean Onion Relish

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.

• Ready In: 50 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 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

1. Place the onion in a bowl with ice water to cover.
2. Let stand for 30 minutes, then drain well in a colander and blot dry with a paper towel.
3. Combine the vinegar and salt in a bowl and stir or whisk until the salt crystals are dissolved.
4. Add the onion, tomato, pepper, cayenne, oil, and cilantro and gently toss to mix.
5. Correct the seasoning, adding salt, vinegar, or cayenne; the relish should be highly seasoned.
6. The relish is good now; it will be amazing if you let it stand to ripen for a few hours before serving.
7. Serve the relish the same day you make it.
8. 2 cups is enough to serve 4 to 6.