Comments on: Fresh corn salsa http://foodpluspolitics.com/2009/07/12/fresh-corn-salsa/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/07/12/fresh-corn-salsa/#comment-5812 ellaella Wed, 15 Jul 2009 12:41:55 +0000 http://foodpluspolitics.com/?p=4122#comment-5812 Hi Tess! I've never tried that, although I've had raw onions in vinegar-based dressings in salads served to me, but that's not a transformation that's a case of a big salad made in the morning and left with everything swimming till a get-togethers hours later. I'll try your method some time - thanks! I don't mind raw scallions or a small amount of finely-diced shallot, but the rest...eeeeww! Hi Tess! I’ve never tried that, although I’ve had raw onions in vinegar-based dressings in salads served to me, but that’s not a transformation that’s a case of a big salad made in the morning and left with everything swimming till a get-togethers hours later. I’ll try your method some time – thanks!

I don’t mind raw scallions or a small amount of finely-diced shallot, but the rest…eeeeww!

]]> By: Tess http://foodpluspolitics.com/2009/07/12/fresh-corn-salsa/#comment-5811 Tess Wed, 15 Jul 2009 01:48:09 +0000 http://foodpluspolitics.com/?p=4122#comment-5811 Hi Ella, "I omit the onion, which I don’t enjoy raw." I don't mind raw onion with sharp or especially stinky (limberger!) cheese on rye bread occasionally, but in a salsa raw onions can be a bit much, I agree. But, have you ever tried slicing or chopping onions (red, sweet, or even the cheapest common yellow) and mixing/marinating them with the tiniest bit of salt and some vinegar? Balsamic is good, or rice vinegar and mirin, or even just plain cider vinegar. It's a transformation: the rough raw taste mellows but the onions remain crisp. Sort of like some of the sashimi transformations in Japan, maybe. If you try it, let me know what you think? tess .-= Tess´s last blog ..<a href="http://1tess.wordpress.com/2009/07/03/chirashizushi/" rel="nofollow">Chirashizushi</a> =-. Hi Ella,
“I omit the onion, which I don’t enjoy raw.”
I don’t mind raw onion with sharp or especially stinky (limberger!) cheese on rye bread occasionally, but in a salsa raw onions can be a bit much, I agree.
But, have you ever tried slicing or chopping onions (red, sweet, or even the cheapest common yellow) and mixing/marinating them with the tiniest bit of salt and some vinegar? Balsamic is good, or rice vinegar and mirin, or even just plain cider vinegar. It’s a transformation: the rough raw taste mellows but the onions remain crisp.
Sort of like some of the sashimi transformations in Japan, maybe.

If you try it, let me know what you think?

tess
Tess´s last blog ..Chirashizushi My ComLuv Profile

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