Salsa is fat-free, fresh-tasting, and so flavorful.
So I thought I would change up the flavors a bit and bring out some onion flavor. So I decided to make a sweet onion salsa. This is a smaller batch than my other recipe, but you can adjust it to make more if you like. This makes around 3 cups or so. It packs a great onion punch, leaving out the garlic so it doesn't compete with the flavors. I also added more jalapeno to this recipe to zip up the spice factor. You can always adjust the chili to you level of heat you like.
Another thing about salsa is the versatility it lends to other dishes. Here are a few ideas:
- Add to scrambled eggs
- Add to rice
- Use as a burger topping
- Top a baked potato
- Use as a sauce for cooking salsa chicken
- Add to ground beef and use for taco or nachos
- Mix with ranch dressing to make a zesty salad dressing
- Mix to sour cream and mayo for a great dip
- Mix with guacamole to zip of the flavor.
So here's my recipe for Sweet Onion Salsa. I hope you enjoy it!
For my Salsa Rosa recipe click here.
Sweet Onion Salsa
1 14 oz can of whole or diced tomatoes
½ of a sweet onion such as Vidalia or Walla Walla
1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)
¼ of a bunch of cilantro – roughly 1 good sized handful
Juice from ½ a fresh lime
1/4 t kosher saltA pinch of sugar
1/3 t cumin
Add all ingredients to a 10 cup capacity food processor. Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors. Leftovers can be stored in the refrigerator up to three to four days. Makes about 3 cups.