We’ve been talking about grilling onions this week. Here’s another recipe for summer barbecue season. Charred Red Onion Salsa is a great accompaniment to any southwestern or Mexican dish, or simply serve it with organic tortilla chips.
You can even use an onion as a serving vessel: Cut off the top third of a large onion, and trim a small edge off the root end to make a flat support. Peel the onion, and scoop out its inner layers, leaving the outer two layers intact. Spoon today’s recipe or your favorite organic salsa into the hollow onion and serve.
All of the following ingredients should be available at your local natural and organic food store.
Charred Red Onion Salsa
Makes 3 cups
3 medium red onions, skin on, halved (about 1½ pounds)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 cup whole pitted olives
2 tablespoons fresh oregano leaves (packed)
- Place onion halves, cut side down, in a shallow pan. Bake at 425°F for 30 minutes or until onions are slightly soft when pinched and their cut sides are blackened.
- When cool enough to handle, discard onion skins and trim stems. Place onions in food processor with oil, vinegars and red pepper flakes. Process in two or three 2-second bursts or until coarsely chopped.
- Add olives and oregano, and process 2 to 4 seconds just until chopped.
Recipe courtesy of the National Onion Association