Yield: 3 1/2 quarts
INGREDIENTS | WEIGHTS | MEASURES |
Large onions | 6 pounds | 8 large |
Olive oil | As needed | |
Large tomatoes, chopped | 5 pounds | 8 large |
Jalapeño peppers, seeded, chopped | 4 ounces | 1 cup |
Fresh cilantro, chopped | 2 ounces | l cup |
Cumin seeds | 4 teaspoons | |
Salt | As needed | |
Fresh lime juice | As needed |
METHOD:
Remove skins from onions. Slice onion into 1/2-inch thick slices. Brush both sides of slices with olive oil. Place over medium coals and grill 15 to 20 minutes, turning over as needed, or until tender and slightly charred.
Separate grilled onion slices into rings and coarsely chop.
Mix onion, tomatoes, jalapeños, cilantro and cumin seeds. Season with salt and lime juice to taste.
Serve with grilled shrimp or chicken, and garnish with fresh cilantro and lime.
Recipe and image provided by the National Onion Association.
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