Charred Red Onion Salsa Recipes

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CHARRED RED ONION SALSA



Charred Red Onion Salsa image

Serve with steak, chicken, fish or whatever pleases you! Adapted from Cooking With Onions, Favorite Onion Recipes. The Spanish, Greeks and Italians all use red onions extensively. Also popular in the Southwest, West and the South!

Provided by Sharon123

Categories     Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 7

3 medium red onions, skin on, halved (about 1-1/2 pounds)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes (or to taste)
1 cup whole pitted black olives or 1 cup green olives
2 tablespoons fresh oregano leaves (packed)

Steps:

  • Place onion halves cut sides down in shallow pan.
  • Bake at 425*F for 30 minutes or until onions are slightly soft when squeezed and their cut sides are blackened.
  • When cool enough to handle, remove onion skins and trim stems.
  • Place onions in a food processor with olive oil, vinegars and red pepper flakes.
  • Process in two or three 2-second pulses or until coarsely chopped.
  • Add olives and oregano and process 2 to 4 seconds just until chopped.

Nutrition Facts : Calories 259.7, Fat 23, SaturatedFat 3.2, Sodium 394.6, Carbohydrate 14.5, Fiber 3.3, Sugar 4.8, Protein 1.5

ROSIE'S RED ONION SALSA



Rosie's Red Onion Salsa image

Provided by Cooking Channel

Categories     condiment

Time 10m

Yield About 2 cups/500ml

Number Of Ingredients 5

2 tablespoons/30 ml olive oil
1 bunch fresh cilantro, leaves finely chopped
1 red onion, diced
Juice of 1 seville orange or 2 limes
Salt and freshly ground black pepper

Steps:

  • Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.

CHARRED SALSA TWO WAYS



Charred Salsa Two Ways image

Provided by Trisha Yearwood

Categories     condiment

Time 35m

Yield 6 servings

Number Of Ingredients 13

3 tomatillos (about 8 ounces), husked
1 Vidalia onion, cut into thick rounds
1 jalapeño pepper
1 poblano pepper
1/4 cup vegetable oil
Kosher salt
1 clove garlic
1 lime, juiced (about 2 tablespoons)
1/4 cup extra-virgin olive oil
1/2 cup packed fresh cilantro leaves
1 tablespoon granulated sugar
One 14.5-ounce can diced fire-roasted tomatoes
Multi-color tortilla chips, for serving

Steps:

  • Place a grill pan over medium-high heat and heat for 5 minutes.
  • Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
  • Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
  • Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
  • To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

CHARRED TOMATILLO SALSA VERDE



Charred Tomatillo Salsa Verde image

Provided by Alison Roman

Categories     Condiment/Spread     Side     Low Carb     Low Fat     Vegetarian     Low Cal     Backyard BBQ     Summer     Grill     Grill/Barbecue     Vegan     Tomatillo     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1/2 small white onion, halved lengthwise, keeping root intact
1/2 head of garlic, unpeeled, halved crosswise
1 jalapeño
1 pound husked tomatillos
1 tablespoon vegetable oil
1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
Kosher salt, freshly ground black pepper

Steps:

  • Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
  • Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
  • DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

RED ONION SALSA



Red Onion Salsa image

Looking for a homemade condiment? Then check out this easy onion salsa recipe made with veggies - perfect to serve with any meal.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 2h10m

Number Of Ingredients 10

2 medium red onions, finely chopped (about 1 1/2 cups)
1 medium tomato, finely chopped (about 3/4 cup)
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon olive or vegetable oil
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground red pepper (cayenne)
4 cloves garlic, finely chopped

Steps:

  • Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 2 hours.

Nutrition Facts : ServingSize 1 Serving

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