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Fabulous Maui Onion Salsa Recipe
If you have never tried the famous Maui onions, this Maui onion salsa recipe is the perfect reason to try them. Maui onions are small, sweet onions that are grown on the island of Maui in Hawaii. Most are grown on the sides of Mount Haleakala in the rich, red volcanic soil. Maui onions are also very juicy. They are so mild that some people will eat them out of hand like an apple. Others enjoy them sliced on sandwiches, in salads or cooked in delicious recipes. They are exquisite when grilled, for example.
Maui onions are available in the spring and throughout the summer. They are yellow and are slightly flattened. While they can be grown outside of Hawaii, they can pick up the traditional sulfurous flavor of regular onions if it is in your soil.
You can serve this delicious Maui onion salsa with fish, beef, pork, or chicken. It is especially delicious with oysters or snapper. Try it with chips, too. It is important to let the salsa chill for a couple of hours so the flavors can truly blend to create a delicious eating experience. While you can purchase Maui onion salsa in jars from Hawaii, it just is not the same as when you make your own. The freshness of the ingredients is there when you make it in your own kitchen. You do not have to worry about preservatives or shipping charges. Try making some yourself. You will be amazed at how different various types of onions taste. The Maui onion is a great one to start with.
Maui Onion Salsa
Ingredients -
1 Maui onion, finely diced
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh cilantro, chopped
1 teaspoon Japanese pickled ginger, chopped
1 Tablespoon ginger vinegar from the pickled ginger
¼ teaspoon prepared wasabi paste
2 Tablespoons extra virgin olive oil
2 shiso leaves, julienned OR 1 dash ground cumin
1 teaspoon hijiki seaweed rehydrated in cold water until tender OR 1 Tablespoon cucumber, julienned
Salt and pepper to taste
Preparation:
In a non-reactive bowl, combine the onion, chives, cilantro, ginger, ginger vinegar, wasabi paste, olive oil, shiso or cumin, and seaweed or cucumber. Mix well.
Season to taste with salt and pepper.
Cover with plastic wrap and put into the refrigerator for at least 2 hours to let the flavors blend.
(Serves 4)
