Pickled Onion and Jalapeño Relish
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed with avocado for a brunch…

CIA FOODIES


Pickled Onion and Jalapeño Relish

Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed with avocado for a brunch toast topper. Use the leftover pickling liquid as part of a brine or as the base for a vinaigrette.

Ingredients

  • 1 lb red onion, minced
  • 4 jalapeños, seeded and minced
  • 1/4 teaspoon finely minced cilantro stems
  • 1 clove garlic, grated
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 dried bay leaves

Directions

  1. In a bowl, combine the onion, jalapeño, cilantro stems, and garlic. Toss to combine. Transfer to jars or another storage container.
  2. Meanwhile, combine the vinegar, water, sugar, and salt. Heat in a saucepan over medium heat or microwave in a microwave-safe bowl until the sugar has dissolved, about 2 minutes.
  3. Pour the vinegar mixture over the onion mixture and add the bay leaves. Cover and refrigerate for at least 3 hours.

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