Best 2 Avocado Red Onion Relish Recipes

Indulge your taste buds in a delightful culinary journey with our diverse collection of avocado and red onion relish recipes. From the classic and tangy Avocado Red Onion Relish, perfect for enlivening tacos, burgers, and sandwiches, to the zesty Avocado Corn Salsa with Red Onion, a vibrant addition to your Mexican-inspired fiesta. Explore the smoky flavors of our Grilled Avocado and Red Onion Relish, adding a unique dimension to grilled meats and vegetables. For a tropical twist, try the Avocado and Red Onion Relish with Mango, a refreshing salsa that will transport you to paradise. Each recipe offers a unique blend of flavors and textures, ensuring there's something to satisfy every palate. Grab your apron and let's embark on a culinary adventure!

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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.

AVOCADO-RED ONION RELISH

Avocado-Red Onion Relish image

Top off our Smoky Beef Tacos with this relish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 cups

Number Of Ingredients 4

Ingredients

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper

Steps:

Combine avocados, red onion, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 52 g, Fat 5 g, Fiber 2 g, Protein 1 g

Tips:

Choose ripe avocados: Use ripe avocados that are slightly soft to the touch. This will ensure a creamy and flavorful relish.
Use a sharp knife: Make sure to use a sharp knife when dicing the avocado and red onion. This will help to prevent the avocado from becoming mushy.
Don't overmix: Be careful not to overmix the relish, as this can make it mushy. Stir until the ingredients are just combined.
Chill before serving: Allow the relish to chill for at least 30 minutes before serving. This will help the flavors to meld and develop.
Garnish with cilantro: Garnish the relish with fresh cilantro before serving for an extra burst of flavor.

Conclusion:

Avocado red onion relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to a week. Try it as a topping for tacos, burgers, or grilled chicken. You can also use it as a dip for chips or vegetables. No matter how you choose to enjoy it, this relish is sure to be a hit!