Equipment
Ingredients
Mellowed Onion
- 500 ml water, cold
- 18 g salt
- 100 g white onion, chopped
Salsa Base
- 360 ml pineapple, chopped
- ½ g red pepper flakes
- 15 g cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 28 kcal
- Protein
- 0 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 877 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 79 mg
- Calcium
- 11 mg
- Iron
- 0.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 7 mg
- Zinc
- 0.1 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.3 mg
- Folate
- 11 mcg
- Water
- 112 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Stir the salt into a bowl of cold water until it is fully dissolved.
Place the chopped onions into the salt water and let them soak for 30 to 60 minutes.
Pour the onions into a colander and drain the salt water thoroughly.
Combine the drained onions, chopped pineapple with its juice, red pepper flakes, and cilantro in a mixing bowl.
Stir the ingredients together and adjust the salt or spice level to your preference.
Chef's Notes
- For optimal flavor, use ripe, sweet pineapple. If your pineapple is tart, you may need to add a touch of sweetener like honey or agave.
- The duration of the onion soak can be adjusted. For a milder onion flavor, soak for the full 60 minutes. For a bit more bite, reduce the soaking time.
- Taste and adjust the red pepper flakes. If you prefer a milder heat, start with less and add more as needed. For a spicier kick, consider adding a finely minced fresh jalapeño or serrano pepper.
- This salsa is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld further over time.
Storage
Refrigerator: 3 days — Store in an airtight container; flavors will meld over time.
Troubleshooting
Onion is still too pungent
Cause: Soaking time was insufficient or salt concentration was too low
Fix: Soak for an additional 15 minutes in fresh salt water
Prevention: Ensure onions soak for at least 30 minutes in a well-salted solution
Salsa is too watery
Cause: Onions were not drained well or pineapple was over-ripe
Fix: Drain the finished salsa through a sieve to remove excess liquid
Prevention: Shake the colander vigorously to remove all soaking water
Cultural Context
The technique of 'killing' onions (tuzla ovmak) is a staple in Turkish cuisine, used to mellow raw onions for salads like Piyaz.
