Red Onion Salsa
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- 3 med. red onions, skin on, halved (about 1-1/2 pounds)
- 1/4 C. olive oil
- 1/4 C. balsamic vinegar
- 2 Tbs. white wine vinegar
- 1 tsp. red pepper flakes, crushed
- 1 C. whole pitted olives
- 2 Tbs. fresh oregano leaves, packed
1Place onion halves cut sides down in shallow pan.
2Bake at 425 degrees for 30 minutes or until onions are slightly soft when pinched and their cut sides are blackened.
3When cool enough to handle, discard onion skins and trim stems.
4Place onions in food processor with oil, vinegars and red pepper flakes.
5Process in two or three 2 second bursts or until coarsely chopped.
6Add olives and oregano and process 2 to 4 seconds just until chopped.