INDIA ~ Onion Relish
EAST INDIAN ONION RELISH
Makes about 2 cups
This condiment is almost always served with every Indian meal. I use it to enliven sandwiches and cold roast meats or poultry.
2 large sweet onions (such as Maui or Vidalia)
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon minced fresh cilantro
1 teaspoon salt or to taste
1/2 teaspoon cayenne pepper or to taste
1/4 teaspoon paprika
Peel onions. Cut crosswise into paper-thin slices. Seperate slices into rings. Place in a nonreactive container with remaining ingredients. Toss to coat. Cover and allow to marinate for at least 1 hour, tossing occasionally. Leftover relish may be stored, tightly covered and refrigerated, for up to 1 week.
Source: "HOT! The Cookbook For Passionate Devotees Who Go Bonkers Over The Incendiary Pleasures of Food That Never Stops Whamming, Popping, or Zapping" by Judith Choata