Cut Onions for Salsa

Video Transcript

"Okay, I got my tomatoes all cut up and now it's time to add our onions to the mixture. What I'm going to do is remove the skin and I'm removing the top and the bottom of the onion, and again this is where the root kind of holds the whole onion together. So I like to make sure that I kind of keep that part in tact cause it makes it easier to work with your onion. The other thing I'm doing is removing the skin and the skin of the onion is this papery thing that you feel on the outside of the onion. You want to remove that because it is completely inedible and if you did get that in your salsa you would really be able to taste it. I'm going to go ahead and do the other onion and as you see I'm using white onions here. White onions seem to have a little bit of a stronger flavor and as it cooks down it's going to be very nice and caramelized, it's going to turn sweet. So don't worry about if you don't have white, if you want to use all yellow in these recipes that's fine too. You can also use red onion I think any of those will work out just fine. So we're just going to get the rest of the skin off here and we're going to go ahead and quarter these as well. So it can be a rough chop so don't worry about that and all I'm going to do is make them big cuts through here and just kind of rough chop like so. Place them in with the rest of our tomatoes (here and here half again) again onions are the same thing. Like most things possibly the longer you roast them kind of the sweeter they get and so that's why we're putting them in with our tomatoes. Perfect, this is what it's going to look like once we got all of our onions added to our mixture."