Spring Onion Salsa Recipes
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
SPRING ONION SALSA
Mmm! A delicious alternative to the more traditional tomato salsa. It's also very low in fat. Note that the cooking time is the marinading time, although this is to taste. This salsa makes a great addition to some Tuna Cakes, another simple recipe.
Provided by Lisa Connelly
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl mix all the ingredients together to marinate for a short while.
- Eat!
Nutrition Facts : Calories 7.8, Fat 0.1, Sodium 2.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.7, Protein 0.4
CHERRY AND SPRING ONION SALSA
Provided by Kim Severson
Categories quick, condiments
Time 15m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Finely dice spring onion bulb and greens. Place 3 tablespoons diced bulb and 1 tablespoon greens in a small bowl and pour lemon juice over them. Set aside for 10 minutes to macerate.
- Halve the cherries and slice into slivers. Place cherries, herbs, jalapeño, olive oil and salt in a medium-size bowl and stir to combine.
- Add onion and greens, taste and add more salt and lemon juice if needed.
- Let the salsa sit for at least 5 minutes to meld flavors.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 131 milligrams, Sugar 5 grams
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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Email [email protected]Category MAINS, FAST, EASYOccupation Cooking ColumnistTotal Time 1 hr
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- Make the spring onion salsa verde: Rinse and dry the spring onions. Peel off any dried or brown outer layers from the white parts then trim off only the dried, woody tips from the greens. Thinly slice the white and green parts from the onions and reserve a small handful of each in a small bowl for garnishing the finished dish.
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- Season the chicken thighs all over with salt and pepper. Place the thighs, skin side down, in a large ovenproof skillet wide enough to fit them in a single layer, then place the skillet over medium-high heat. Once the skins start sizzling, continue cooking the thighs, undisturbed, until well-browned, 6 to 8 minutes. Flip the thighs, skin side up, onto a plate and pour off the fat in the skillet (or save for another use). Pour the spring onion salsa verde into the pan and bring the salsa to a boil. Return the thighs to the skillet, skin side up, then place in the oven and braise until the chicken is cooked through, the skin is crisp and the salsa is slightly reduced, about 25 minutes.
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- Preheat the oven to 450 F / 230 C. Pour the avocado oil onto a rimmed baking sheet. When the oven comes up to temperature, place the oiled baking sheet into the oven until the oil is shimmering hot (although not smoking), about 5 – 6 minutes.
- Trim the roots from the green onions. Slice the top of the head of garlic off and discard. Cut the onion in half through the root, then peel and discard the skin. When the oiled baking sheet is hot as described above, use tongs to place the onion on the sheet, cut sides down. Add the head of garlic, cut side up, as well as the green onions. Spread the green onions out so they’re as close to a single layer as you can manage. Be careful, as the hot oil may splatter a little when the vegetables are added and make sure none of the green onion tips overlap the edge of the baking sheet, or they will burn.
- Roast the green onions, turning every five minutes or so, until they are tender and soft, with golden charred marks throughout. For larger, thicker, wild or farmer’s market green onions, this will take 15 – 20 minutes. For thinner, smaller or grocery store green onions, this will take much less time, so you’ll want to watch them at around the 10 – 12 minute mark. You’ll need to keep an eye on them, because you want lovely golden brown char marks, but you don’t want the green onions to burn or blacken as that will result in a bitter salsa. When the green onions are done, remove them from the baking sheet and continue to roast the onion and garlic until the onion halves are a deep golden brown, about 20 – 25 minutes total cook time.
- Set the garlic aside to cool slightly. Remove the root ends of the onion and roughly chop the onion into a few chunks. Add the green onions (both white and green parts) and onion to a high powered blender, along with the chicken broth, cilantro, lime juice and sea salt. When the garlic is cool enough to handle, squeeze the roasted garlic from the cloves and add it to the blender, too. Puree on high until the salsa is evenly combined and smooth. Taste and add additional lime juice or salt if you like. For a thinner salsa, just add an extra splash or so of broth or water.
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