Charred Red Onion Salsa

SyraQ

My local newspaper did an article today on "red" foods to serve for Valentines Day. I haven't tried this yet, but it sure sounded like it could be adapted for the egg and would be great accompanying egged food.[p]Charred Red Onion Salsa
From the National Onion Association[p]3 med. red onions, skin on, halved (about 1 1/2 lbs)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 T. red wine vinegar
1 tsp crushed red pepper flakes (or to taste)
1 cup whole pitted black olives or green olives
2 T. fresh oregano leaves (I'm thinking rosemary might be tasty,too)[p]Place onions cut side down in a shallow pan. Bake (egg) at 425 for 30 min.(time might be different on egg) or until onions are slightly soft when squeezed and their cut sides are blackened. When cool enough to handle, remove onion skins and stems. Place onions in a food processor with olive oil, vinegars, and red pepper flakes. Process in two or three two-second pulses or until coarsely chopped. Add olives and oragano (rosemary ? or something other herb?) and process 2 to 4 seconds , just until chopped. Serve with chicken, steak or fish.[p]Kind of cold here in central NY so if anyone tries this before I do, please post the results. I haven't cooked on the egg since my last window of opportunity, when it was in the 20's last Friday. Since then... no, I can't face the stinging face needles.

DobieDad

SyraQ,[p]Oooo. That sounds sensational![p]That is going into the 'try soon' pile.[p]Like you, I haven't Egged in nearly 4 weeks. I don't DO below zero and 15mph breezes crossing the deck.[p]It was -5 at sunrise, but it's a clear sunny evening and it's 22! [p]22!!!! Dang near a heat wave!!! Yeaeeeee![p]Grabbing the lump and heading out the door NOW![p]