Chilean Onion Relish

• 1 medium onion, cut into very fine dice
• ice water, for soaking the onions
• 1/4 cup red wine vinegar (to taste) or 1/4 cup distilled vinegar (to taste)
• 1 teaspoon coarse salt, kosher (to taste) or 1 teaspoon sea salt (to taste)
• 1 large tomatoes, it doesn't need to be too ripe, seeded, and very finely diced
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (to taste)
• 2 tablespoons vegetable oil
• 1/4 cup chopped fresh cilantro or 1/4 cup flat leaf parsley

1. Place the onion in a bowl with ice water to cover.
2. Let stand for 30 minutes, then drain well in a colander and blot dry with a paper towel.
3. Combine the vinegar and salt in a bowl and stir or whisk until the salt crystals are dissolved.
4. Add the onion, tomato, pepper, cayenne, oil, and cilantro and gently toss to mix.
5. Correct the seasoning, adding salt, vinegar, or cayenne; the relish should be highly seasoned.
6. The relish is good now; it will be amazing if you let it stand to ripen for a few hours before serving.
7. Serve the relish the same day you make it.
8. 2 cups is enough to serve 4 to 6.

onion, water, red wine vinegar, coarse salt, tomatoes, fresh ground black pepper, cayenne pepper, vegetable oil, fresh cilantro

Taken from www.food.com/recipe/chilean-onion-relish-455154 (may not work)