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Charred Red Onion Salsa

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Prep: 15 min. •  Cook: 30 min. •  Serves: 12 (approx. 3 cups)


  • 3 medium Biggins® red onions, skin on, halved (about 1 ½ lbs.)
  • ¼ c. olive oil
  • ¼ c. balsamic vinegar
  • 2 tbsp. white wine vinegar
  • 1 tsp. bottled crushed red pepper flakes
  • 1 c. whole pitted olives
  • 2 tbsp. 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 2-4 seconds, just until chopped.

Recipe Courtesy of: National Onion Association