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Red Onion Salsa

Russ Myers


A delicious, tomato free, salsa. Great for any event

★★★★★ 2 votes
20 Min
30 Min


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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

How to Make Red Onion Salsa


  • 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.

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About Red Onion Salsa

Course/Dish: Salsas, Other Snacks
Main Ingredient: Vegetable
Regional Style: American

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