Ingredients for Charred Red Onion Salsa
- Red Onions
- 3 tablespoons olive oil
- Balsamic Vinegar
- Red Wine Vinegar
- Crushed Red Pepper Flakes
- Pitted Black Olives
- Oregano Leaves
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How to Make Charred Red Onion Salsa
- Preheat oven to 425°F (220°C).
- Halve 2 large red onions and place them cut-side down in a shallow baking pan.
- Drizzle with 1 tablespoon olive oil and roast for 30 minutes, or until the onions are slightly soft when squeezed and their cut sides are blackened.
- Remove from oven and let cool until easily handled. Remove the onion skins and trim the stems.
- Roughly chop the charred onions. (You can leave some larger chunks for texture).
- In a food processor, combine the chopped onions, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes (or to taste), 1/4 cup Kalamata olives (pitted and halved), and 1 teaspoon dried oregano.
- Pulse 2-3 times for 2 seconds each, or until the mixture is coarsely chopped. Do not over-process.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
15g
Carbs
4g
