Sweet Onion Fennel Salsa Recipes

SWEET ONION & FENNEL SALSA

Steps:

• In medium bowl, combine onion, fennel, tomatoes, bell pepper, jalapeno pepper, cilantro, oil, salt and pepper.
• Let stand at room temperature 30 minutes to let flavors blend.

"ELMER'S" SUMMERTIME SWEET ONION SALSA

Steps:

• In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
• In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
• Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
• Stir gently to combine.
• Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION

Steps:

• Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
• Toss together fennel, onion, oil, salt, and pepper in a bowl.
• Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
• Remove skewers and serve sausages, topped with fennel and onion, on buns.

PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA

Steps:

• Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
• Serve chops topped with salsa.

FENNEL SALSA

Steps:

• Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
• Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.