Black Onion Relish - Fire Roasted Onion and Pepper Relish Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/223364/Black-Onion-Relish/

[@jackbeck4]

roasted tomato make it much better.

[@pablolankenau]

I am mexican. Whenever I make a carne asada (barbeque) I wrap onions, chillies, and whatever vegetable (I've found beets are amazing when they're cooked this way) I have handy and put them on the coals, when the meats done, I take out the veggies and chop em. Generally, salt and lime juice do wonders and then we eat those as side dishes. So amazing and so easy

[@Dr.TJ_Eckleburg]

I love chef john so much

[@pfaffman100]

He is fantastic, Love this channel.

[@LionHeart-jv3ii]

pfaffman100 you love every channel

[@pfaffman100]

I do.

[@HentaiCheaters]

Hes married

[@morganchilds9054]

When he goes "people are going to ask you... what the heelll are you cooking?" I actually laughed very loudly.

[@foodwishes]

Yes!

[@LYLEWOLD]

gotta wonder how many times someone's been eating salmon and thinking, "If only this was a hot dog!"

[@MrLibratarian]

"This town car is nice, but I miss the AMC Pacer" (says nobody)

[@trikstari7687]

I would, as long as said hotdog was cooked properly on the grill and not boiled like some heathens like to do.

[@Scigatt]

Regular Car Reviews would like to have a word with you.

[@haroldellis9721]

Every time I eat salmon that isn't smoked salmon.

[@silver-lovinglou5695]

@joe jitsu LOFL!!! You could be a comedian!

[@childrensentertainment7667]

Listening to you always lowers my blood pressure, makes me smile and above all else makes me hungry.

[@nyhyl]

"I know what I'm doing, I got skills." Pure gold! 😂

[@irishredbone8996]

Thanks Chef John; very good and fun to make; I added blackened peeled jalapenos, and topped grilled brats 😋

[@anujchandkapoor]

I am a vegetarian and I love all your episodes. You are just so awesome.

[@ChaCha19904]

you seriously need your own TV show...your such a great cook!!

[@jonbar140]

Love his sas. Ive never made a recipe of his I didn't like. The tuna-rice-vinegar thing wasn't my fav but I could still appreciate it.

[@nottilthursday]

I love your instructive tone. Impossible to tell if the oversimplification is slightly mocking or just really indulgent and passionate, and I kind of love it that way. Not sure if trolling.

[@leclubber]

Yo Chef John! Today is my birthday and your newly uploaded vid' is such a great present! Love your sense of humor and i think world needs more people like you. Cheers from Vevey, Switzerland (chocolat au lait hometown ;P)

[@yambor44]

You are definitely one of my favorites to watch! Thanks for all the videos. They are very informative, to the point and even more, entertaining.

[@jassonsw]

The comforting sing song voice and another great recipe

[@AknoliGeTrippple0]

Best cooking guy on KZbin 👌💯

[@renlish]

tip - thick frying pan (cast iron is the best) with a lid, quickstart coals, stovetop, exhaust fan/overhead fan. I did this at a friend's place in his uni apartment. Works a treat. :) Apartments don't mean that you can't. Apartments mean that you just get creative.

[@clairebear0713]

Awesome chef John! The roasted red pepper has always made my day!

[@carolg88]

we have a Brazilian vinaigrette with diced (raw) onions, tomatos and bell peppers that we serve with barbecue, very similar to this one. it's called "molho à campanha"

[@liriodosvales2009]

muito bom!

[@hugomendonca6467]

Excellent!

[@wakemusicalarm]

Man do I ever wanna try this. Also..how come I can't click away from the video until I hear you tell me to always enjoy?

[@donricoprocrastinating]

Tried this out today in my wood burning furnace. Worked nicely and it tastes really smoky , sweet and has really strong paprica taste though I can't decide if I like it. For me it's not something I could eat a ton by it's own but maybe it really works in addition to something else. Im considering having it with some pulled pork in form of sandwitch.

[@Georgedepinedo]

Thank you very much for all your wonderful recipes, I did not leave any comment before, but with this one, I'm stating my appreciation for your awesome jobs. 1000 more times, THANK YOU VERY MUCH.

[@Willt41]

It was totally my birthday on the 6th as well totally loved getting a new chef john video!

[@partospeter610]

Chef John is love. Chef John is life.

[@eckankar7756]

I wonder if a roasted jalapeño would be nice, too. I think this would probably freeze well, maybe if the parsley was blanched first. Ball had a similar recipe for canning years ago, I'll see if I can find it. Cooler weather now I'd like to roast a bunch of vegetables and stock up on this, it looks so good.

[@LaTigerGenesis]

So glad Chef John and Red Letter Media have the same taste in public domain jingles. Makes me feel cozy.

[@rneustel388]

This looks out of this world. I think I'd just eat this with a spoon!

[@caraline8639]

Great recipe but even better listening to chef John. 💕

[@lonabremer9884]

Oh Chef John! Made this last fourth and now just in the fridge for this one! Thankyou!!

[@kaypandey7221]

i made it, and it's just superb........ actually superb is an understatement....

[@coltonrau6412]

Acid was a good touch, made this a lot more fun.

[@richardgerefanaccount4520]

It usually does just don't take too many tabs.

[@DanielMores]

KZbin autoplayed this for me ... your speech pattern was a lot better back in 2012. Great recipe.

[@ratnakarahuja4409]

Thank you Sir , for a very good and simple recipe.

[@daveh013]

if you have a segmented or hinged grate this seems the perfect thing to make during a low n slow grill session

[@keiths3972]

Its nice to know that 5 years ago, Chef John still loved that cayenne pepper lol

[@gwbakerart]

Seriously love Chef John ... always makes me smile.

[@jamesmatthews8317]

is it only me but doesnt anyone else love his commentory

[@luiscarlosburgos1725]

Always great recipes and the tutorials are so very well done.

[@RameenFallschirmjager]

The only recipe that I could afford from this channel!

[@jasonryan74]

Love your commentary man! Looks delicious!

[@brwi1]

man chef john you had a lot of fun with this one! love this video

[@XXL-b7k]

Великолепно! Отличная закуска под рюмочку водочки!

[@howe92]

"Hairy paw". John, you're a great entertainer and a great chef.

[@foodwishes]

Thanks! I have fun. :)

[@tiptopluongo]

Chef John can chop better with one hand than the average person with both hands.

[@JoachimVampire]

my mum used to do "pisto manchego" which is a traditional spanish dish and she used to roast the veggies (except zucchini) then it was me who did it... so i have a few tips: 1- if you peel the veggies while they are still hot they will be 10x easier to peel. so if you're havign troubles, heat them back! 2- if you're making a barbecue and cook with wood (instead of coals) you can put the veggies straight into the flaming wood while you wait for the wood to turn into embers so you don't waste a lot of time. it will require you to watch a bit more what's going on but.. time is time and you'll get this done before the meat, giving you plenty of time to clean it while cooking meat (in spain we don't use coal embers that much, but rather straight wood)

[@Frühobst]

we made barbecue today. and I remembered this video from chef john. so I took two onins and roasted them like chef johns said. then I came home, cleaned and chopped them. afterwards I went on youtube to see the rest of the recipe and DAMMMMMMNN ! I should have grilled also a paprika ?! great, now I have to wait for another barbecue.

[@swicheroo1]

I tend to do use the last bit of the fire for this. Let it go for longer--sometimes just let the coals die out. I learned this as a Mexican technique (though I'm not Mexican). It allows me to use up the last bit of the fire with no waste!

[@yippieangel]

omg chef you know i even dreamt of making this onion! but it failed since i didn't burn the whole onion and i remembered eating them still fresh, crunchy but not juicy. what a dream

[@bridgetmburke]

chef john, you are the man. that is all.

[@57924hv]

Your voice is perfect for narrating

[@beverlyanne5699]

Oh, I have to do this. My mother's recipe when I grew up was to slice onion, olive oil a a bbq pan, cover onion with bbq sauce and tin foil it. It is so great, but does not have that charcoal like smoke. My boy's may really like this version.

[@fcinternetmarketing]

Would like to try this at home.

[@EelsofWood]

be free with your hairy paw. it is my second favorite recurring character behind the freakishly small wooden spoon (fsws)

[@fahadN72]

Em a huuge fan of ur dishes chef John..and I think this one was very delicious relish.

[@elsewherebeats1]

I always love your videos. God Bless from Sydney,Australia

[@RajKumari-cp9ti]

Chef jone Amazing recipe I love that really

[@1USAUSA]

Hi Mr. Chef John... I love this idea ... wow... I love anything with smoky taste... Can I use this dish as tortilla dip? I must say that onion and red bell pepper must taste good. Thank you Chef John... I am going to try it on my new Grill... :)

[@mspeir]

This looks amazing! I think I'll try it, but with the addition of a jalapeno or two for a little added kick!

[@Melindrea]

I was thinking about adding a whole garlic when roasting the bell peppers

[@fjubben]

You do not add jalapeno for a kick, _you add cayenne_ .

[@Vintage_geek]

Marie Hogebrandt You're totally right, garlic would be also awesome... i also thought of shallots. And also grilled (though not charred) mushrooms. And different peppers, including some kinda hot.

[@augustasister6615]

fjib newbies....jeshhh

[@stuartbrei2742]

chef john you are a food GOD

[@MurcuryEntertainment]

Chef John... you da best.

[@naturechic1]

When you put the onions in the coals, I almost died. Its just a great thing to do! great flavor, great look and it seems so fancy. I love to do things that seem complicated but are way easy. we eat with our eyes first then our nose and lastly our mouths. This feeds them all.

[@foodwishes]

Happy Birthday!

[@MetalMel87]

I love your channel! And all the cayenne!

[@ddura20]

yummy... that's looking sooo great! thanks chef john!

[@CalmedChef]

this looks nice! i will definitly try it with some garlic cloves too

[@Pengalor]

Wow, this looks so amazingly delicious!

[@jroamymgpssr1717]

somehow I found chef John voice is so stress relieving

[@sail2byzantium]

If lacking an outdoor grill with coals (just an indoor oven / stove), what alternate cooking method would be best blacken your onions, peppers (and garlic--I liked the garlic recommendation below) . . . . Thanks Chef John!

[@mav198444]

this was easy and awesome. can u please also post an easy recipe for the green relish for a chicago dog!!! :/

[@xevira]

first video I watched of yours, and .. you sir, have gotten a new subscriber.

[@abbichan]

Food Network needs to give Chef John a show. It would be bomb!

[@ttabood7462]

as long as its not some reality tv BS.

[@NP2023_NP]

It really look delicious

[@linedanzer4302]

Wow! That looks so easy AND delicious!!

[@FrancescaPessarelli]

"like some chefs i know" savage hahaha

[@loupremo]

you are a great chef

[@richard2mitchell]

put alittle note like *use 2 hands i use one to not not the cam*...soemthen small....but i really love the 1h hand idea i seen alot of hairy hands in cooking videos...this is how you do it

[@santanalz]

Of course it would.

[@ericwheeler4003]

So awesome looking, can't wait to try this!

[@chefHolly33]

Looks Great Chef!

[@Apple-tl7yc]

Really very nice....yummiest

[@TheNZJester]

I wonder if this might be a better way to cook the onions when making a French Onion Style Soup, instead of cooking the onions in a pan? Our seasons are the reverse of the US seasons here in New Zealand so I will keep this in mind for when it is BBQ season again here If it was not so cold out side I might be tempted to cook the onions that way to make a nice hot soup out of them.

[@kevinsmellls]

before this video was an ad teaching proper hands only cpr that said completely seriously that you should pump to the beat of the song "stayin alive". Not only did I not skip it but it was probably one of the best commercial's I've ever seen in my life. Also, this recipe looks great. Could I still do this with briquette charcoal though?

[@antai1275]

John u have too be the best in the world

[@rish1459]

Oh wow does that look great!

[@clarissastasinski6494]

This is really delicious

[@Tiznado]

this looks amazing, thanks for uploading!

[@morrybyte]

I love your videos, but how long are your barbeques?!

[@chawkichalladia1812]

you should try tunisian grilled salad. it's similar to salsa and this recipe. i think you'll like it

[@nicholasvinkler1635]

You need to start a sweepstakes to win you for a weekend

[@Declare57]

You've invented a new process..."I'm scintillating those onions!" I'm gonna jar up some of this today!!!

[@Vincentiuz]

Keep up the good job chef John :)

[@Feetwos]

I'm allergic to onions. This would give me diarrhea for a month. I still love your recipes, Chef John.

[@mahtay2000]

I added cornichons, capers, mustard and an egg yolk and that was my mix for steak tartar. It wasn't a hotdog. But it was gooooood!

[@doryscookingadventure6687]

Love all your videos. Your humor is great ☺️

[@yoyodude67]

The only reason why someone would dislike is the fact that they cant cook like chef John. >:D

[@raizumichin]

This is a really cool idea. Is it possible to roast these in the oven instead, for us balcony-less apartment dwellers?

[@RichyJam2011]

Thanks so much for this. Looks gorgeous

[@mikebauer9948]

Hi, Chef John, I'm also interested in finding something useful for ... Black Garlic. Bought a package of this item (was interesting), seems as if it would be a good ingredient, and, having watched a number of the "make your own" videos, potentially of reasonable cost (if not reasonable effort, LOL). Any suggestions? Thanks!