Salsa isn’t only about the tomatoes. Add some flavor with caramelized onion and roasted red pepper! And it’s easy to make.
So, I definitely scheduled all my social media posts for today before actually completing the actual post, so my apologies to anyone who has tried clicking over to view this salsa recipe today! Apparently I forget about everything else when I find myself surrounded by two adorable nephews who live on the other side of the country. But more about them later! Today you must whip up this salsa and bring it to whatever Fourth of July party you are attending, even if your only plans are to sit on a blanket in the grass to watch fireworks. All you have to do is caramelize the onions and then everything gets thrown into the food processor (or blender) and just like that you will have people flocking around you to get some.
One year ago: Sour Patch Kids Cake
Two years ago: Fruit & Yogurt Popsicles
Three years ago: Shortbread Cookies
CARAMELIZED ONION & ROASTED RED PEPPER SALSA
Makes approximately 4 cups
1 Tbsp unsalted butter
1 medium vidalia onion, chopped
1-1/4 tsp salt, divided
1 tsp brown sugar
2 large tomatoes, chopped
12 oz. jar of roasted red bell peppers, drained
2 jalapenos, cut in half and seeds removed
2 cloves garlic
1 lime, zested and juiced
Half a bundle of fresh cilantro
1 tsp tomato bouillon
- In a large skillet, add butter and melt over medium-low heat. Add onions and 1/4 teaspoon of salt; stir until coated in butter. Cover and cook for 45 minutes, stirring every 5-10 minutes. After 45 minutes, stir in the brown sugar and let cook for 5 minutes more. Remove onions from heat and allow to cool.
- When the onion has cooled, add all ingredients to a blender or food processor and pulse until you reach a desired consistency. Adjust seasonings to taste.
- Serve with your favorite tortilla chips.
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