Onion and Cilantro Relish
A bright, zesty raw relish made with finely chopped onion and fresh cilantro. A quick squeeze of lemon and a pinch of salt bring out its natural crunch and make it the perfect topping for grilled meats, tacos, or sandwiches.
For 4 servings
- prep · ~10 min
Dice the onion finely.
Peel the onion and cut into a fine, uniform dice. Soak in a bowl of ice water for 10 minutes to reduce its sharpness, then drain and pat dry.
TIPSoaking the onion in ice water mellows its bite without cooking it, keeping the relish fresh and crisp. - prep · ~2 min
Chop the cilantro.
Wash the cilantro thoroughly and pat dry. Remove the thick stems and finely chop the leaves and tender stems.
- mix · ~1 min
Combine all ingredients in a bowl.
Add the drained onion, chopped cilantro, lemon juice, and salt to a mixing bowl. Toss well until everything is evenly combined and the salt dissolves.
- rest · ~10 min
Let the flavors meld.
Set the relish aside for 5 to 10 minutes before serving. This allows the lemon juice to soften the onion slightly and the flavors to come together.
- serve
Serve as a topping or side.
Spoon the relish over grilled steak, chicken, tacos, or sandwiches. Any leftovers can be stored in an airtight container in the fridge for up to 1 day.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a milder onion flavor, soak the diced onion in ice water for 10 minutes, then drain and pat dry thoroughly before mixing.
- 2Use a sharp knife to dice the onion as evenly as possible—this ensures every bite has balanced flavor and texture.
- 3Pat the cilantro completely dry after washing; excess water will make the relish watery and dilute the lemon tang.
- 4Let the relish rest for 5–10 minutes after mixing so the salt and lemon juice can gently soften the onion and marry the flavors.
- 5Store leftovers in an airtight container in the fridge for no more than 1 day, as the onion will continue to soften and lose its crunch.
- 6If you prefer a more pungent kick, substitute half the lemon juice with lime juice and add a tiny pinch of sugar to balance acidity.
Adapt it for your goals.
Spicy jalapeño
Add 1 tablespoon finely minced fresh jalapeño (seeds removed for less heat) for a fiery kick that pairs beautifully with grilled meats and tacos.
mint cilantro blendMint-cilantro blend
Replace half the cilantro with chopped fresh mint for a cooler, more herbaceous profile that works well with lamb or falafel.
sweet and tangySweet and tangy
Add 1 teaspoon of honey or agave syrup and 1 tablespoon of finely diced tomato for a slightly sweet, fruitier relish ideal on fish tacos.
cumin lime variationCumin-lime variation
Use lime juice instead of lemon and add ¼ teaspoon ground cumin for a warm, earthy twist common in Mexican-style salsas.
Why this is on our healthy list.
Low in Calories
Made almost entirely from fresh vegetables and lemon juice, this relish adds vibrant flavor without contributing significant calories or fat.
Rich in Vitamin C
Fresh cilantro and lemon juice are both excellent sources of vitamin C, which supports immune function and collagen production.
Contains Antioxidants
Onions are packed with quercetin and sulfur compounds, while cilantro provides flavonoids—both help protect cells from oxidative stress.
Supports Digestion
Raw onion and cilantro contain natural fibers and volatile oils that can aid digestion and help soothe an upset stomach when eaten with heavier foods.
Frequently asked questions
Soaking the diced onion in ice water for 10 minutes mutes its sharp, pungent bite without cooking it, giving the relish a cleaner, sweeter flavor while keeping it crunchy.
