Keith's Charred Onion Salsa Verde

This is a summer time favorite here with the MilkRun family! We love salsa verde's versatility; not only in what you can make it from, but in how many amazing applications it has. It's magnificent on grilled meats, summer veggies, and roasted new potatoes. Or try it as an awesome dip for crusty bread, or spooned over heirloom tomatoes! Quite frankly, do yourself a favor and make a double-batch, you’re going to find a use for it!


  • 1 medium sized spring onion, greens intact
  • 2 medium shallots
  • 1 bunch flat leaf parsley
  • 1 bunch cilantro
  • 1 bunch scallions
  • ¼ cup good sherry or champagne vinegar
  • ¾ cup good olive oil
  • Salt
  • Black pepper
  • ½ teaspoon espelette or other chili flakes

Start by lighting your grill!

While it's coming up to temp start assembling the rest of your ingredients.

Finely dice your shallot and in a large bowl combine with 1/4 C good sherry vinegar (or champagne) and the chili flakes.

As that macerates, pick through the whole bunch of parsley as well as cilantro, set aside. Cut the spring onion down its center, longwise, and lightly oil and salt all of its surfaces.

After you are confident that you have a nice hot grill, proceed to char all sides of your spring onion; start with the cut surface, moving on to the sides and back, until the whole thing is blistered and mostly blackened. We are shooting to create a lot of flavor here, but not too fully cook the onion through. After your onion is good and charred, get it off of the grill to cool for 5-10 min.

Finally, roughly dice your charred onion and all of your picked herbs, the scallions, and combine with your macerated shallots. Add the olive oil, as much black pepper as you prefer, and season with good salt.


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