Best 2 Black Onion Relish Recipes

Black onion relish is a versatile condiment that adds a sweet and tangy flavor to a variety of dishes. Made with caramelized onions, vinegar, and spices, this relish can be used to top burgers, hot dogs, sandwiches, and tacos. It is also a delicious addition to cheese plates, charcuterie boards, and antipasto platters. The possibilities are endless! Whether you are looking for a new condiment to spice up your favorite dishes or are simply looking for a way to use up leftover onions, black onion relish is a great option. It is easy to make and can be stored in the refrigerator for up to two weeks.

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LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread image

Provided by Bobby Flay

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 46

Ingredients

1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
Dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
Chopped cilantro leaves, for garnish
Cumin Crema, recipe follows
Avocado Relish, recipe follows
Red Onion Relish, recipe follows
Fry Bread, recipe follows
1 pint creme fraiche, Mexican crema or sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro leaves
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
Salt and pepper
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Steps:

Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

BLACK ONION RELISH

Black Onion Relish image

This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 7

Ingredients

2 yellow onions
1 red bell pepper, chopped
2 tablespoons chopped fresh flat-leaf parsley, or to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 tablespoons sherry vinegar
3 tablespoons olive oil

Steps:

Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 44 mg, Sugar 3.6 g

Tips:

Choose the right onions: For the best flavor, use black onions, also known as nigella seeds. These small, black seeds have a slightly bitter and nutty flavor that complements the sweetness of the other ingredients in the relish.
Use fresh ingredients: The fresher the ingredients, the better the relish will taste. If possible, use fresh herbs and spices, and choose ripe tomatoes and peppers.
Don't overcook the onions: The onions should be cooked until they are softened but still have a bit of crunch. Overcooking them will make them mushy and bland.
Add the vinegar and sugar to taste: The amount of vinegar and sugar you add will depend on your personal preference. Start with a small amount and add more to taste until you reach the desired balance of sweet and sour.
Let the relish rest before serving: This will allow the flavors to meld and develop. The relish will be even better the next day, so feel free to make it ahead of time.

Conclusion:

Black onion relish is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for topping burgers, hot dogs, and sandwiches. It can also be used as a dipping sauce for chips or vegetables. No matter how you use it, black onion relish is sure to add a delicious touch of flavor to your meal.