Green Onion Salsa livens up your tacos, taco salads or even fajitas.
Tuesdays are exciting for foodies like me. The Oregonian runs the Food Day section and I get to pick it apart and look for anything new and fun to try in the kitchen.
Sadly, I rarely come away with even one recipe that is interesting enough to try.
Recently though, a recipe caught my attention: Green Onion Salsa. It didn’t have any hot peppers which almost stopped me.
I’m so glad I gave it a whirl. What a flavor punch! The bite of the onions and the citrus meld perfectly together.
My hubby even declared it one of the best recipes I’ve found in a long time.
We used our Green Onion Salsa batch on taco salads. I can’t wait to try it on fajitas, too.
Note: this recipe doesn’t make very much. It says it makes one cup, but I’m not sure we even got that much out of it. So if you are serving more that 2-3 people then double it.
Also, I purée the ingredients in my food processor opting not to go for a chunky salsa as the original recipe instructs.
Ingredients List
- 1 large bunch of green onions including greens(about 4 ounces), chopped
- 2 garlic cloves, peeled
- 1/2 cup lightly packed fresh cilantro leaves
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 1 teaspoon salt, or to taste
Method
Put all ingredients into a food processor and purée until well blended. I served ours immediately with great results. But you can chill or let the salsa sit at room temperature for at least 30 minutes to allow the flavors to blend even more.