Best Green Onions And Salsa Recipes

ROASTED GREEN ONION SALSA VERDE, NIGHTSHADE FREE

Steps:

• Preheat the oven to 450 F / 230 C. Pour the avocado oil onto a rimmed baking sheet. When the oven comes up to temperature, place the oiled baking sheet into the oven until the oil is shimmering hot (although not smoking), about 5 - 6 minutes.
• Trim the roots from the green onions. Slice the top of the head of garlic off and discard. Cut the onion in half through the root, then peel and discard the skin. When the oiled baking sheet is hot as described above, use tongs to place the onion on the sheet, cut sides down. Add the head of garlic, cut side up, as well as the green onions. Spread the green onions out so they're as close to a single layer as you can manage. Be careful, as the hot oil may splatter a little when the vegetables are added and make sure none of the green onion tips overlap the edge of the baking sheet, or they will burn.
• Roast the green onions, turning every five minutes or so, until they are tender and soft, with golden charred marks throughout. For larger, thicker, wild or farmer's market green onions, this will take 15 - 20 minutes. For thinner, smaller or grocery store green onions, this will take much less time, so you'll want to watch them at around the 10 - 12 minute mark. You'll need to keep an eye on them, because you want lovely golden brown char marks, but you don't want the green onions to burn or blacken as that will result in a bitter salsa. When the green onions are done, remove them from the baking sheet and continue to roast the onion and garlic until the onion halves are a deep golden brown, about 20 - 25 minutes total cook time.
• Set the garlic aside to cool slightly. Remove the root ends of the onion and roughly chop the onion into a few chunks. Add the green onions (both white and green parts) and onion to a high powered blender, along with the chicken broth, cilantro, lime juice and sea salt. When the garlic is cool enough to handle, squeeze the roasted garlic from the cloves and add it to the blender, too. Puree on high until the salsa is evenly combined and smooth. Taste and add additional lime juice or salt if you like. For a thinner salsa, just add an extra splash or so of broth or water.
• Keep in an airtight container in the fridge for 2 - 3 days or the freezer for a few months. The salsa will separate a little after some time in the fridge, but a quick stir will set things right again.

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

NEW MEXICO CHILE-RUBBED TRI-TIP WITH CHARRED GREEN ONION AND AVOCADO SALSA

Steps:

• For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
• Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
• Preheat a smoker (or the oven) to 225 degrees F.
• Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
• For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
• Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
• Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
• Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.

FABULOUS OLIVE SALSA BY JAMES

Steps:

• Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

GREEN ONIONS AND SALSA

Steps:

• Wash green onions.
• Combine salsa, lemon juice, and salt stir with a clean green onion.
• Eat cold serve as an appetizer or a snack or a side dish to a dish.

SPICY GREEN TOMATO SALSA

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.