Rosies Red Onion Salsa Recipes

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

Time 2h10m

Number Of Ingredients 10

Ingredients

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

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

Ingredients

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

PAPAYA AND RED ONION SALSA

Papaya and Red Onion Salsa image

Categories Condiment/Spread Onion Pepper No-Cook Low Sodium Papaya Summer Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 6

Ingredients

1/2 firm-ripe papaya
1/4 red onion
1 fresh jalapeño chile
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon pure maple syrup

Steps:

Discard papaya seeds. Peel papaya and chop enough to measure 1/2 cup. Mince enough onion to measure 2 tablespoons and, wearing rubber gloves, mince enough jalapeño (with seeds) to measure 1/2 tablespoon. In a bowl stir together papaya, onion, jalapeño, and remaining ingredients and season with salt. Salsa may be made 1 day ahead and chilled, covered.

FETA, RED ONION AND TOMATO SALSA

Feta, Red Onion And Tomato Salsa image

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 red onions, peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves, minced
1/2 cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/4 cup feta cheese, crumbled

Steps:

Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams

MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA

Morrocan Orange, Red Onion And Black Olive Salsa image

This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 10

Ingredients

4 navel oranges, peeled, each section cut into 3 pieces crosswise
1 medium red onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1 teaspoon sweet paprika
1 1/2 cups parsley, coarsely chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne powder
2 tablespoons olive oil
3/4 cup black, oil-cured olives, pitted and quartered

Steps:

Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 13 grams

RED-RIBBON ROASTED SALSA

Red-Ribbon Roasted Salsa image

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

Provided by feistykitty

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

10 dried chipotle peppers
12 roma (plum) tomatoes
¼ yellow onion, coarsely chopped
2 cloves garlic, or more to taste
2 tablespoons white vinegar
2 teaspoons salt
1 pinch ground black pepper, or to taste
1 lime, juiced, or more to taste

Steps:

Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
Refrigerate until flavors have blended, at least 2 hours to overnight.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1 g, Protein 0.7 g, Sodium 391.5 mg, Sugar 1.9 g

MANGO AND RED ONION SALSA

Mango and Red Onion Salsa image

Provided by Davina Besford

Categories Condiment/Spread Citrus Fruit Onion No-Cook Mango Summer Bon Appétit Australia

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

Ingredients

2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper

Steps:

Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

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