Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.
Recipe information
Yield
makes about 2 cups
Ingredients
1
/2 cup red or white pearl onions, blanched and peeled
1
tablespoon unsalted butter
1
jarred roasted red pepper, finely chopped
1
/2 cup pitted kalamata olives, thinly sliced
1
/2 cup pitted green Cerignola olives, thinly sliced lengthwise
1
garlic clove, minced
2
tablespoons finely chopped fresh flat-leaf parsley
3
dried red chiles, crumbled
1
/4 cup extra-virgin olive oil
1
/4 cup sherry vinegar
1
/4 teaspoon coarse salt
1
/4 teaspoon freshly ground pepper
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Preparation
Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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