An unexpected bounty of spring onions prompted me to experiment. This very chunky salsa was one result. Allow the salsa to sit at room temperature for a few hours to allow the dried tomatoes to soften and the flavors to meld.
25 ounces fresh spring onions, grilled, thinly sliced
1 ounce dried Fiaschetto tomatoes, cut in slivers, or any dried tomatoes not packed in oil
1 teaspoon Mareko Fana pepper flakes, or other medium hot red pepper flakes
1 tablespoon fish sauce (Red Boat brand is my favorite)
2 teaspoons pomegranate concentrate (aka pomegranate molasses)
2 teaspoons red wine vinegar
1/4 - 1/3 cup chopped parsley
Mix everything together in a non-reactive bowl. Store in the refrigerator.
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| Goat Cheese and Avocado Toasts with Grilled Spring Onion Salsa |
Serving ideas, spoon generously on top of...
- Goat cheese and avocado toasts
- Ricotta toasts
- Smashed beans on toasts
- White bean salad
- White beans and tuna
- Olive oil packed tuna on toasts
- Olive oil packed sardines on toasts (or without toasts)
- Pasta or rice
- Pasta or rice with shrimp or chicken
- Grilled shrimp or chicken or tuna or other seafood
- Grilled asparagus
- Grilled chard stems
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