Georgia's Sweet Vidalia Onions

Serve this zingy salsa, over grilled fish, pork or chicken for added flavor or with traditional tortilla chips as a snack. This recipe from Chef Brian Stapleton is provided courtesy of the Vidalia® Onion Committee. Chef Stapleton is Executive Chef, Food and Beverage Director of the Carolina Crossroads Restaurant and Bar, The Carolina Inn in Chapel Hill, North Carolina.

Ingredients

• 10 small tomatillos, husks removed, washed and diced
  
• 2 cups diced Vidalia® Onions
  
• 1 jalapeño, seeded and finely chopped
  
• 3 tablespoons finely chopped cilantro
  
• 2 tablespoons tequila
  
• 2 tablespoons freshly squeezed lime juice
  
• 2 tablespoons sugar, or to taste
  
• 1 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground black pepper

Instructions - Combine all ingredients and season to taste, adding more sugar if too acidic. Refrigerate, covered, until ready to use. Makes approximately 4 cups.

Additional Information - The Carolina Crossroads Restaurant and Bar

More Vidalia Onion Recipes

• Paula Deen's Saturday Night Vidalia Onions
  
• Slow Roasted Vidalia Onion Soup
  
• Sweet Vidalia Onion Mufaletta
  
• Vidalia Onion, Lump Blue Crabmeat and Tomato Salad