Best 9 Chilean Onion Relish Recipes

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In Chilean cuisine, the humble onion takes center stage in the delectable dish known as Chilean onion relish, also known as "ensalada chilena." This traditional relish, a staple at Chilean gatherings and barbecues, captures the vibrant flavors of fresh onions, cilantro, and tomatoes. Its versatility extends beyond its role as a condiment, as it can be enjoyed as a refreshing salad, a topping for grilled meats, or even as a dip for empanadas. The preparation is a delightful blend of simplicity and technique, requiring minimal ingredients yet yielding maximum flavor. This article presents a collection of recipes that pay homage to this beloved Chilean culinary creation. From the classic preparation to variations that incorporate unique ingredients and flavors, these recipes offer a journey into the heart of Chilean culinary heritage.

Here are our top 9 tried and tested recipes!

GRILLED ONION RELISH



Grilled Onion Relish image

Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.

Provided by Cheri Liefeld

Categories     Condiment

Time 30m

Yield 6

Number Of Ingredients 8

2 large sweet onions, cut into 1/4-inch slices
Canola oil
Kosher (coarse or sea) salt and pepper to taste
4 green onions, sliced (1/4 cup)
1 jalapeño chile, seeded, finely chopped
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon ground cumin

Steps:

  • Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
  • Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
  • In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

Nutrition Facts : ServingSize 1 Serving

HOT PEPPER RELISH RECIPE



Hot Pepper Relish Recipe image

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 cups chopped hot chili peppers
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 teaspoons yellow mustard seed
Salt to taste

Steps:

  • Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  • Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  • Add to a jar and allow to cool.
  • Serve!

Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

ONION & GREEN CHILE ENCHILADAS



Onion & Green Chile Enchiladas image

When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons butter
3 large onions, sliced (about 6 cups)
2 cups shredded cheddar cheese, divided
1 cup sour cream
1/3 cup salsa
2 tablespoons reduced-sodium taco seasoning
12 flour tortillas (6 inches)
2 cans (10 ounces each) green enchilada sauce
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., Place 2 tablespoons mixture off center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 561 calories, Fat 32g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1466mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Food Network

Categories     condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

Steps:

  • Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH



Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

1 small white onion, peeled and minced
1 serrano chile, stemmed, seeded and minced
2 bunches cilantro leaves, leaves only chopped
1 teaspoon salt
Juice of 1 lime
1 tablespoon olive oil
4 dried Pasilla chiles
4 arbol chiles
2 teaspoons cumin seeds
1 garlic clove, minced
1 jalapeno chile, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
2 pounds trimmed skirt steak

Steps:

  • To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
  • To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
  • In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
  • Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

RAW ONION RELISH



Raw Onion Relish image

Provided by Julie Sahni

Categories     Condiment/Spread     Onion     Side     No-Cook     Quick & Easy     Lemon     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

3 medium-sized onions, preferably red
1 green chili, seeded and sliced (optional)
Juice of 1/2 lemon, or 2 teaspoons cider vinegar
Kosher salt to taste

Steps:

  • 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.

VIDALIA ONION RELISH



Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

  • In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PYAZ KA LACCHA (RAW ONION RELISH)



Pyaz Ka Laccha (Raw Onion Relish) image

These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.

Provided by Melissa Clark

Categories     sauces and gravies

Time 55m

Yield 2 cups

Number Of Ingredients 5

1 medium onion, preferably a sweet onion, such as Vidalia, thinly sliced (about 2 cups)
2 tablespoons freshly squeezed lemon juice, plus more to taste
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon sweet paprika, plus more to taste
1/8 teaspoon ground cayenne, plus more to taste

Steps:

  • Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
  • Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
  • Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.

CRISP ONION RELISH



Crisp Onion Relish image

I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan

Provided by Taste of Home

Time 10m

Yield about 6 cups.

Number Of Ingredients 6

4 medium sweet onions, halved and thinly sliced
1/2 cup sugar
1/3 cup water
1/3 cup cider vinegar
1 cup mayonnaise
1 teaspoon celery seed

Steps:

  • Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

- To make your Chilean onion relish, start by thinly slicing the onions and then placing them in a bowl. - Cover the onions with cold water and let them soak for at least 30 minutes. This will help to remove the harshness of the onions. - While the onions are soaking, combine the vinegar, sugar, salt, and oregano in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. - Drain the onions and add them to the saucepan. Bring the mixture back to a boil, then reduce the heat and simmer for 15 minutes, or until the onions are soft and translucent. - Remove the saucepan from the heat and let the relish cool slightly. - Once the relish has cooled, transfer it to a jar or container and store it in the refrigerator. The relish will keep for up to 2 weeks.

Conclusion:

Chilean onion relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular in Chile, where it is often served with grilled meats, empanadas, and sandwiches. With its sweet and tangy flavor, Chilean onion relish is sure to please everyone at your table.

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