Onions in Salsa
Onions add great flavor and texture to salsa. White, yellow, red and green onions are the most popular salsa onions. Sweet onions like Maui or Vidalia onions are delicious and the perfect fit for a more subtle taste, less bite and tang. Onions add nice crunch and visual appeal, sometimes complimentary, sometimes contrasting.
White, Yellow, Red, and Sweet Onion
White, yellow, red, and sweet onions should be firm to the touch with no soft spots, feel heavy for their size, show no signs of mold, be free of blemishes or marks, and be wrapped tightly in a bright paper like shin. Uncut onions should be stored at room temperature, while cut onions should be wrapped in plastic or placed in airtight Tupperware style container and refrigerated. Onions should not be stored next to potatoes as the ethylene gas from potatoes quickens the decomposing of the onion.
Remove the outer paper like skin and dice or chop to desired size. Both ends of the onion should be discarded.
Green Onion
Green onions, also known as scallions or spring onions should be kept loosely wrapped in plastic bag and stored in the produce section of your refrigerator.
Trim off the base and top of the green stalk and dice to desired size.
Raw or Cooked Salsa
Depending on the recipe your salsa dish will either be raw or contain one or more cooked ingredients. While we often think of raw onion in salsa, the onion can be sautéed, grilled, roasted or broiled in the oven before becoming part of your dish.
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