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Chef with red wine glass

CHARRED RED ONION SALSA

Makes 3 cups.

3 medium red onions, skin on, halved (about 1-1/2 lbs)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 teaspoon bottled crushed red pepper flakes
1 cup whole pitted olives
2 tablespoons fresh oregano leaves (packed)


Place onion halves cut sides down in shallow pan.

Bake at 425 degrees for 30 minutes or until onions are slightly soft when pinched and their cut sides are blackened.

When cool enough to handle, discard onion skins and trim stems.

Place onions in food processor with oil, vinegars and red pepper flakes.

Process in two or three 2-second bursts or until coarsely chopped.

Add olives and oregano and process 2 to 4 seconds just until chopped.

Per serving: About 74 cal, 1 g pro, 6 g carb, 7 g fat, 65% cal from fat, 0 mg chol, 85 mg sod, 1 g fiber.

National Onion Association- www.onions-usa.org/

 

 

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