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

CHARRED SALSA ROJA



Charred Salsa Roja image

Provided by Rick Martinez

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

8 plum tomatoes (about 2 pounds), cored
4 cloves garlic, unpeeled
2 serrano chiles, stemmed
1/2 medium white onion, halved
1/4 cup packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, plus more if needed
Kosher salt

Steps:

  • Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
  • Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.

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