This relish is so good, just combine the ingredients and it’s ready to go. I absolutely loved the oregano in this dish. Also, the lemon juice, olive oil, and juice from the tomato and cucumber combine to make a super juice that is incredible. I made it to accompany falafels and tahini sauce in a pita pocket. Gar was craving falafels that day. I went on my food network app to find a recipe for a tahini sauce and saw this relish recipe with a chicken shawarma recipe from Jeff Mauro. The recipe also called for fresh chopped parsley but I didn’t feel like having the mouth-feel of the little leafy bits so I left that out, although I’m sure the relish would taste great with the parsley. I saved some of the relish to use on chicken shawarma wraps. I could eat this relish with so many things, I’m thinking at one point I’ll put it on a burger with some feta cheese.
½ of a large english cucumber, chopped
½ of a small red onion, chopped
2 roma tomatoes, chopped
2 large garlic cloves, grated
2 tablespoons of good olive oil
1 lemon, juiced
2 teaspoons apple cider vinegar
1 teaspoon dried oregano
I love having a taco night and I love using the leftover ingredients in the morning just the same. I usually do a taco night once a month, it’s sort of a lot of prep work the way I do them. I usually marinate the carne asada that morning then get home and put together various bowls containing cilantro and onion, salsa, lettuce, cheese, limes, and sour cream more or less. Sometimes I buy relatively fresh tortillas from the hispanic market down the way, sometimes I’ll buy masa from them and make them myself. When I’m up for the work, taco nights are great but I’m becoming more and more obsessed with using the leftovers to make some sort of breakfast in the morning.
These are hands down my favorite onion rings. They have the perfect smoky, seasoned buttermilk flavor and the onion breaks off perfectly when you bite into it. I started by marinating one yellow onion that I had cut into rings in buttermilk (enough to somewhat submerge the rings) and 2 teaspoons of my Emiril Schmemeril Seasoning.
I’ve been wanting to pickle some red onion for a while now and finally got around to doing it. Pickled red onion is incredible on sandwiches, burgers, and many other things. They’re great for onion-lovers and even better for those who aren’t crazy about onions because they are so mild and sweet. Once pickled, the strong, eye-tearing, overwhelming after-taste is completely gone and you’re left with a sweet and somewhat acidic mild onion flavor.
To make some quick pickled onion, combine ½ cup apple cider vinegar, 1 ½ teaspoon kosher salt, and 1 tablespoon of white granulated sugar in a medium bowl. Stir the mixture until the salt and sugar are dissolved. Next, add ½ of a red onion that has been thinly sliced, stir, and cover. Let the mixture sit at room temperature for a few hours before serving. The mixture can be stored in the fridge.
I’m not sure exactly how long it lasts, since I pretty much finished mine four days after I made it. Three hours after pickling the onions they were excellent on top of a burger with some shredded lettuce, mayo and pickles cubed into small pieces. The next few days I tried them on a sandwich and bagel and they were even better. If you would like to make a not as quick but still somewhat quick pickled onion, thinly slice one whole red onion and add one cup of water to the liquid mixture before stirring in the onion. Pour this mixture into a jar, chill, and enjoy as early as the next day and as late as who knows when… maybe someone can figure that out for me.