The Sweet Onion Source
Aliza Green's Spicy Roasted Sweet Onion Salsa

Makes 3 cups (enough to serve 8 to 10).

bullet 1 Oso Sweet onion, peeled and quartered
bullet 6 ripe plum tomatoes, whole
bullet 1 red, yellow or orange bell pepper, peeled, seeded and quartered
bullet 2 poblano or pasilla chiles, peeled, seeded and quarterd
bullet 1 jalapeño chile, peeled, seeded and halved (optional)
bullet 4 cloves garlic
bullet 1 tablespoon vegetable oil
bullet 1/4 cup chopped cilantro
bullet 1/2 cup fresh squeezed lime juice
bullet 1 tablespoon kosher salt

Preheat the oven to 425°. Rub onion, tomatoes, bell pepper, poblano and (optional) jalapeño peppers and garlic with oil. Arrange on a single layer in a metal baking pan. Roast 25 minutes, shaking once or twice, so the vegetables cook evenly and brown well.

For the best chunky texture, prepare the salsa by grinding the roasted vegetables in a meat grinder. Otherwise use a food processor, preferably with the grating attachment, or chop by hand. Combine lime juice and salt and toss with the salsa. Stir in cilantro. Cover tightly and reserve, refrigerated, up to one week.

Serve with chips or as a topping for grilled chicken or hamburger, skirt or flank steak, tuna or salmon.

© 2006, Oso Sweet Onions