PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)
A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.
Provided by Rich Girl 319
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g
CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH
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.
ONION-CILANTRO RELISH
Number Of Ingredients 3
Steps:
- Rinse the cilantro under cold running water, blot it dry with paper towels, and pluck the leaves from the stems. Trim and rinse the radishes, then cut them into 1/4-inch dice (see Note). Cut the onion into 1/4-inch dice. Combine the cilantro, radishes, and onion in a serving bowl and toss to mix. The relish is best served within 2 hours of preparing.Serves 6 to 8Note: If desired, save the radish leaves for Swordfish with Pipián Sauce.
Nutrition Facts : Nutritional Facts Serves
RADISH AND CILANTRO RELISH
Make and share this Radish and Cilantro Relish recipe from Food.com.
Provided by Shirl
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl.
- Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 57.5, Fat 4.7, SaturatedFat 0.4, Sodium 15.9, Carbohydrate 3.8, Fiber 0.9, Sugar 2, Protein 0.5
CILANTRO TOMATO RELISH
Make and share this Cilantro Tomato Relish recipe from Food.com.
Provided by D. Todd Miller
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, bell pepper, cumin, onion, salt, cayenne pepper, and lime juice. Taste and adjust seasonings if needed.
- Just before serving, add cilantro.
GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH
Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans
Provided by Witch Doctor
Categories Steak
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Marinate:.
- Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
- In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
- Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
- Prepare a fire in a charcoal grill or preheat a broiler.
- To prepare the Relish:.
- In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
- When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
- To serve:.
- Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.
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