Red onion blues?!


Question: I just made my killer Asian salsa. But the red onion I used turned out to be way too hot and ruined it! I'm hoping that letting it 'rest' in rice vinegar will mellow it out.
Any suggestions? Or should I just throw it away?


Answers: I just made my killer Asian salsa. But the red onion I used turned out to be way too hot and ruined it! I'm hoping that letting it 'rest' in rice vinegar will mellow it out.
Any suggestions? Or should I just throw it away?

Sounds Fabulous, please don't throw it out!!!!!!!!! Yes, Red Onions can be a bit spicy at the beginning, but you are SO right to let it rest for a day in the Rice Wine Vinegar, it will come down a bit. Again, please don't throw it away, add the rest of your ingredients, taste it, then decide if it's too hot. Suggestions for taking it down a level of heatness? Add some tomatoes, they tend to soak up the most flavors, and if it's Asian Salsa, may I suggest adding some thinly sliced shiitake mushrooms or dried herbs to soak up some of that excess hot liquid? Good luck and tell us how it turned out, please!!!!!! Happy Salsa Days to you!

That's a tough one...I have never had a red onion that is too hot. Usually I find that they are sweeter. I use red onion in everything. I do find that in a plastic bag in the fridge for a couple of days tones done the flavor.

add some sugar or splenda

trust me toss it

i grow a spanish type onion and they are very strong but wont melt your mouth.





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