Scallion Salsa

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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.

Tomatoes may be the ingredient we most often associate with salsa, and by all means, tomato salsa has its place. And then there’s Black Bean Salsa, which has long been a favorite in my family. Versatile as it is, this bean-based recipe can also be used as a salad or dip.

Onions as a base for a salsa may seem like a potent choice, but when a simple trick is employed with mild white onions or leeks and crisp, slightly peppery scallions (which, as onions go, are also mild), a little magic happens.

The “trick” is a short soak in ice water. This step removes the onions’ pungent sulfurous compounds along with any odor they carry. The result is a milder, sweeter flavor and crisper texture.

After the soak, drain the onions well and pat them dry. Then simply add the rice vinegar (which as vinegars go, is smooth and delicate with a lower acidity than most common vinegars) and a drizzle of honey. The honey balances the flavors without creating a sweet taste.

You may 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.

Spoon the crisp salsa over broiled or pan-seared salmon, grilled chicken, and steak or use as a relish for burgers. The salsa is also a flavorful condiment for grain- and green-based bowls of all kinds.

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More Versatile Salsa Recipes:

• Restaurant Style Salsa
• Avocado Tomato Salsa
• Italian Salsa Verde
• Black Bean Salsa (or Dip or Salad)
• Shrimp Salsa (or Salad)
• Balsamic Grilled Chicken with Tomato Feta Salsa
• Cowboy Caviar
• Easy Fermented (or Fresh) Garden Salsa
• Salsa Verde
• Pineapple Mint Salsa
• Mango Pineapple Salsa

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Scallion Salsa

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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.

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Prep Time 5 minutes minutes

Soaking Time 15 minutes minutes

Total Time 20 minutes minutes

Yield 1 cup

Cook ModePrevent your screen from going dark

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

1. 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.
2. 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.
3. 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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