Four-onion salsa
For real onion addicts! This is very good served with poppadoms before
an Indian meal. The heat of the onions is balanced by the cool yoghurt.
Preparation time: 15 minutes
Serves 4
2 Tbsp onion seeds
2 red onions, finely sliced
4 spring onions, trimmed and finely
sliced
4 silverskin onions or mild shallots, cut
into 6 or 8 pieces
Salt and black pepper
115 g (4 oz) natural yoghurt
125 ml (4 fl oz) soured cream
Heat a small frying pan, then add the
onion seeds and dry-fry for 30 seconds or so, until just fragrant.
Turn into a bowl.
Add the onions to the seeds and season
well.
Blend the yoghurt and soured cream
together, then spoon into the onions and mix well. Serve as an
accompaniment to spicy dishes.
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