For a deeper smoky flavor, use hardwood charcoal or add wood chips to your grill. If you don't have a grill, you can roast the onions and red pepper under the broiler, turning frequently, until charred. This relish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time. Experiment with adding other ingredients like minced garlic, smoked paprika, or a touch of honey for added complexity.
Black Onion Relish
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 45 mins
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SERVING4 People
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VIEWS15
Transform ordinary dishes into extraordinary culinary experiences with this Black Onion Relish. Charred to smoky perfection, this relish offers a delightful blend of sweet and tangy flavors, making it an impeccable accompaniment to grilled meats, seafood, or even a humble hot dog.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber2 g
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Protein1 g
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Saturated Fat1 g
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Sodium44 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Grill: Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of hot coals. (5 minutes)
02
StepRoast Onions: Nestle the yellow onions directly into the hot coals, piling coals around and on top to ensure even cooking. Roast until the onions are blackened and tender. Turn the onions occasionally, reburying them in the coals. Continue cooking until they begin to leak juice and a bamboo skewer can be easily inserted into the center. (25-30 minutes)
03
StepChar Red Pepper: Place the chopped red pepper directly on the coals. Cook, turning frequently, until the skin is charred and blackened on all sides. (10 minutes)
04
StepPrepare Vegetables: Once cooled, peel the blackened skin off the onions and scrape the charred bits off the red pepper. Finely chop the onions and red pepper into a small dice.
05
StepCombine and Season: In a bowl, combine the chopped onions and red pepper with the fresh parsley. Season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper, adjusting the amounts to your taste.
06
StepMarinate: Toss the relish with sherry vinegar and olive oil. Cover and refrigerate for at least 1 hour to allow the flavors to meld and intensify. (60 minutes)
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RECIPE REVIEWS
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Karl Purdy
Jun 29, 2025Easy to make and so flavorful. I added a bit of smoked paprika for extra depth.
Ari Hermanbogan
Jun 21, 2025I made this for a barbecue and everyone raved about it!
Derek Nikolaushomenick
Jun 20, 2025The heat from the cayenne is perfect. Just a little kick!
Einar Sawayn
Jun 9, 2025So much better than store-bought relish!
Mafalda Lueilwitz
Jun 6, 2025This relish is absolutely amazing! I put it on everything.
Aletha Wilderman
Jun 6, 2025This is my new favorite condiment!
Myrtice Wiegand
May 22, 2025I didn't have sherry vinegar, so I used red wine vinegar, and it still turned out great!
Sydni Senger
May 21, 2025This recipe is a keeper!
Deanna Kuvalis
May 17, 2025I used it on grilled chicken, and it was a huge hit!
Buford Graham
May 15, 2025The smoky flavor is incredible. Will definitely make again.