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Help: Making salsa and finding sweet, mild onions

post #1 of 12
Thread Starter 
There is a small Mexican restaurant in our town that makes the most amazing salsa from scratch every day. The salsa is very thin with the same texture and consistency as Tabasco sauce (thin, bright red, with a few dark flecks mixed in). They have then added fresh tomatoes and the sweetest, most mild chopped onions.

I would love to make something similar to this at home but I am at a loss for a starting point. I have searched the internet for recipes but have come up short. Does anyone have any recipes or suggestions on how to make a pureed salsa like this?

Any idea on what kind of onions are so mild with a little bit of sweetness? These onions are fresh with only have a hint of onion flavor. In the past my onions have completely over powered my salsa but these add just enough flavor to complete the dish.

Any suggestions would be great- thank you! :)

Emily
post #2 of 12
My guess would be Texas sweet onions. Friends get a bag every year and they are very sweet even when raw.
post #3 of 12
Oftentimes in mexican cooking onions are rinsed under cold water for a minute or 2 which makes them more mild.
post #4 of 12

salsa

i was at my friends the other day and saw what he did it inspired me to do my own version, its really good. basicly i use the comal, which is like a cast iron tortilla pan, but any good size cast iron will do. you heat the pan add a little cooking oil as to not burn the veggies, then put a jalapeno or two and like 4 or 5 tomatoes, i like romas. then just turn them every so often its ok if they look like they got burnt thats what supposed to happen. a little trick is when u want to cook a side that doesnt want to sit still cuz of the round shape, u just hold and press for a couple of seconds then it will stay. when every thing looks cooked and burntish(uniformly soft) cut off the stems chopp coarsely add a clove or 2 of minced garlic add some salt and blend oh yeah u can cook some onions in a teaspoon of oil for a little this makes them more mild and mix everything in the blender you might want to add a little water this make an easy wonderful zezty salsa. dont forget the cilantro. this stuff is the bomb. another thing i do is fry a couple of eggs grade some jack or cheddar or both on the eggs then put some of this warm salsa on top now you have some **** good huevos rancheros serve with some beans and tortilas mmm mmm
post #5 of 12
I read over this thread once before, and just now thought maybe I have something to contribute. I chop the tomatoes before the onions, and I mix the onions into the tomatoes right away after they're chopped. I don't let chopped onions sit out exposed to air because then they taste nasty to me.

I use red onions in my salsa.
post #6 of 12
Try Sweet Vadallia Onions
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post #7 of 12
Thread Starter 
I just made a few calls and found Vadallia and Texas Sweet Onions near by- I can't wait to try them- thank you!

Any ideas on what to add to the make a thin salsa? Just saute a variety of tomates and peppers like tonibroccoli suggested?

Thanks, Emily
post #8 of 12
i dont saute them i put them whole on or in the cast iron skillet or pan and just turn them til they look burnt evenly all around they will be soft and some will be bursting out a little juice as the skins peel alittle the oil is to keep them from really burning
post #9 of 12
Dunno if I've come up with a different method or not...

I use roma tomatoes if I can get them, and oven-roast them in a dutch oven till they're bursting. Let 'em cool, peel, and dump in to food processor, Do the same to a couple of Vidalia onions (or Oso Sweets- depends where i am), roast and peel a couple jalapenos, add a fistful of cilantro and squeeze out a lime into the bowl, and whizz it all up. Bada bing.
post #10 of 12
I would think that Viadlia, Texas Sweet, and Walla Walla (from Washington State) onions would be pretty interchangeable for this purpose.

Mike
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post #11 of 12
I would guess Vadalia, and they may carmelize them to give them some extra sweetness.

If its that thin, they probably add water and/or lime juice to it.
post #12 of 12
There are a few sweet onions on the market.


Maui onions from Hawaii, Walla-Walla from Oregon and Washington, Sweet Imperials from California, The Vidalia from Georgia, a relative newcomer is the OsoSweet from Chile and other areas of South America, and from Texas there are the Springsweets and the Texas 1015 (my personal favorite). I think I got them all.

Lance
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