Scallion Salsa
Humble alliums pair with two pantry staples for a tangy, crisp salsa that adds something special to salmon, burgers, and a variety of grilled and broiled meats.
Ingredients
- 1 small white onion or a large leek*, finely diced (~1 cup)
- 4 scallions, thinly sliced
- Sea or kosher salt and freshly ground pepper
- 1 teaspoon (7g) honey
- 2 tablespoons (30ml) rice vinegar** (the unseasoned kind/no added sugar)
Instructions
- Place the onions and scallions in a bowl of ice water for 15 minutes, give or take 5 minutes is fine. Drain well. I like to pat with a clean dish towel or paper towel to get rid of the excess moisture. Tip: Blot the bottom of the strainer or sieve too, as water tends to cling to it.
- Stir in the honey, vinegar, ½ teaspoon salt, and freshly ground pepper to taste. (If using table salt, start with ¼ teaspoon.) Mix well and refrigerate until ready to serve.
- You can use the salsa right away, although it will keep in the refrigerator for several days, and the flavor will further mellow and improve over time.
Notes
* White onions, which are widely available and have a papery skin, work well in raw applications. Alternatively, the white part of a leek tastes wonderful in this salsa. A sweet onion, like a Vidalia, may also be used. A red onion, which tends to be more pungent, works well in this salsa for use as a burger condiment.
** Rice vinegar has a low pH and is one of the mildest vinegars; its delicate flavor pairs well with the onions. For a bolder flavor, I have used apple cider vinegar. Any vinegar will work, the flavor will simply vary from one to the next.
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