Best Red Onion Relish Recipes

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NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH



New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 19

2 tablespoons canola oil
2 large onions, halved and thinly sliced
2 teaspoons ancho chile powder
1/2 teaspoon ground cinnamon
1/2 cup ketchup
1/4 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded and diced
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Kosher salt and freshly ground black pepper
Dijon mustard
8 all-beef kosher hot dogs
Canola oil
Freshly ground black pepper
Soft poppy seed or regular hot dog buns

Steps:

  • For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
  • For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
  • For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

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

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.

RED ONION RELISH



Red Onion Relish image

A delicious vinegar & red onion relish perfect with homemade burgers...

Provided by pollyroo

Time 30m

Yield Serves 4

Number Of Ingredients 4

2 red onions
50g butter
1 tbsp brown sugar
1 tbsp Good quality red wine vinegar (I found a gorgeous French Cabernet Franc red wine vinegar which was so flavoursome)

Steps:

  • Chop the red onions into slices
  • Melt the butter in a saucepan and add the sliced onion to the melted butter
  • Fry for a few minutes, then add the brown sugar and red wine vinegar
  • Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
  • It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

RED PEPPER ONION RELISH



Red Pepper Onion Relish image

"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 9

1 medium sweet red pepper, sliced
1 medium red onion, thinly sliced
1/2 teaspoon olive oil
1/2 teaspoon butter
1 garlic clove, minced
2 tablespoons dry red wine or reduced-sodium beef broth
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS



Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1 tablespoon dark brown sugar
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 tablespoon extra-virgin olive oil
2 small red onions, 1 finely sliced and 1 finely diced
1 small red pepper, seeded and finely diced
Kosher salt
1 to 2 teaspoons hot sauce
6 large dill pickles, finely diced
2 cups canola oil
1/2 cup all-purpose flour
1/2 teaspoon hot paprika
2 small red onions, sliced into thin rounds
Kosher salt
8 all-beef hot dogs
1 tablespoon canola oil, if pan-frying
8 classic potato hot dog buns
Dijon mustard, for serving

Steps:

  • For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
  • Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
  • For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
  • Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
  • For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
  • Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE



Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls

Steps:

  • In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
  • Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
  • Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
  • Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
  • To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH



Grilled Hot Dogs with Mango Chutney and Red Onion Relish image

Provided by Pam Anderson

Categories     Beef     Mustard     Onion     Fourth of July     Backyard BBQ     Mango     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Steps:

  • Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can be made 1 day ahead. Cover; chill._
  • Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

BEET, RED ONION AND HORSERADISH RELISH



Beet, Red Onion and Horseradish Relish image

Categories     Condiment/Spread     Onion     Side     Passover     Vegetarian     Horseradish     Beet     Chill     Healthy     Kosher     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

  • Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
  • Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
  • Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

CARAMELIZED RED ONION RELISH (CANNING)



Caramelized Red Onion Relish (Canning) image

A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".

Provided by zeldaz51

Categories     Vegetable

Time 1h20m

Yield 2 cups

Number Of Ingredients 5

2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
1/2 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
salt and pepper (to taste)

Steps:

  • Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
  • Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
  • Season to taste and cool briefly.
  • Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 390.1, Fat 0.1, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 75.1, Fiber 2.5, Sugar 64, Protein 1.9

REDCURRANT & RED ONION RELISH



Redcurrant & red onion relish image

Fantastic with goat's cheese, sausages or cold meats

Provided by Good Food team

Categories     Condiment, Lunch, Snack, Supper

Time 55m

Yield Makes one 400g pot

Number Of Ingredients 10

2 medium red onions , peeled and cut into thin wedges
1 small red pepper , seeded and cut into small chunks
2 tbsp olive oil
1 plump red chilli , seeded and chopped
2 large garlic cloves , chopped
1 small knob fresh ginger , chopped
200ml red wine vinegar
140g light muscovado sugar
1 tsp five spice powder
200g redcurrants , stripped from stalks

Steps:

  • Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
  • Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
  • Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
  • Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS



Peach and Red Onion Relish with Grilled Pork Chops image

This relish is also delicious atop grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

  • In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
  • Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

ROASTED BEET, RED ONION AND CRANBERRY RELISH



Roasted Beet, Red Onion and Cranberry Relish image

Categories     Condiment/Spread     Food Processor     Fruit     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Horseradish     Vinegar     Cranberry     Beet     Fall     Honey     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
  • Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
  • Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

HOT DOGS W/ ONION SAUCE & GRILLED RED PEPPER RELISH RECIPE - (4.5/5)



Hot Dogs w/ Onion Sauce & Grilled Red Pepper Relish Recipe - (4.5/5) image

Provided by cam_46

Number Of Ingredients 22

Onion Sauce:
2 T canola oil
2 Lg onions, halved & thinly sliced
2 t ancho chile powder
1/2 t ground cinnamon
1/2 C ketchup
1/4 t hot sauce
1/2 t kosher salt
1/4 t ground black pepper
Grilled Pepper Relish:
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded & diced
3 T extra-virgin olive oil
2 T red wine vinegar
3 T finely chopped fresh flat leaf parsley, plus leaves for garnish
Kosher salt & freshly ground pepper
Grilled Hot Dogs:
8 all beef kosher hot dogs
canola oil
freshly ground black pepper
Soft poppy seed or regular hot dog buns
Dijon mustard

Steps:

  • For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 Cup water, the ketchup, hot sauce, salt & pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar & parsley in a bowl and season with salt & pepper. Cover & let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the hot dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

GOAT CHEESE AND RED ONION FRITTATA SANDWICH CRUNCHIFIED WITH PEPPER RELISH



Goat Cheese and Red Onion Frittata Sandwich Crunchified with Pepper Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Eight 1/4-inch slices pancetta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium red onion, halved and thinly sliced
1 clove garlic, finely chopped
8 large eggs
4 ounces goat cheese, cut into small pieces
2 tablespoons chopped fresh herbs, such as parsley or basil
2 tablespoons hot pepper relish, such as B&G
4 ciabatta rolls, halved horizontally and lightly toasted
4 ounces baby arugula or watercress

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
  • Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
  • Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
  • Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE



LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE image

Yield 6

Number Of Ingredients 16

3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and
crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 c. sliced jalapeno chiles in jar, drained
1/2 cup dark brown sugar
2 med jars roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls

Steps:

  • In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use. Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside. Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling. Grill burgers. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese and cover so it can melt. Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

RED ONION, TOMATO AND CHILLI RELISH



Red Onion, Tomato and Chilli Relish image

Make and share this Red Onion, Tomato and Chilli Relish recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 small red onion, finely chopped
225 g ripe tomatoes
1 small red chile, deseeded and finely chopped
1 garlic clove, crushed
1 tablespoon dark brown sugar
120 ml balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
  • In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
  • Place the mixture in a saucepan over low heat and add the sugar and vinegar.
  • Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
  • Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
  • Taste to check the seasoning - serve hot or cold.

Nutrition Facts : Calories 64.2, Fat 0.2, Sodium 13, Carbohydrate 13.9, Fiber 1.2, Sugar 11, Protein 1.1

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION



Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 24

4 (7-ounce) tuna steaks
Salt
1/4 cup ground Aleppo peppers
3 tablespoons olive oil
Melted Leeks, recipe follows
Tangerine-Green Onion Relish, recipe follows
Red Wine-Pomegranate Reduction, recipe follows
3 tangerines, peeled and segmented
2 green onions, grilled and thinly sliced
1/4 red onion, thinly sliced
1/4 cup toasted sliced almonds, broken
Salt and pepper, to taste
4 leeks, split 3/4 of the way, washed well
1 large onion, coarsely chopped
Salt and freshly
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 tablespoons olive oil
1 tablespoon butterground pepper, to taste
2 cups red wine
1 cup port 3 tablespoons pomegranate molasses
2 tablespoons granulated sugar
1 tablespoon cold butter
Salt and freshly ground pepper, to taste

Steps:

  • Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
  • To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
  • Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
  • Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

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