Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Vidalia® Onion Margarita Salsa Verde

Vidalia Onion, Lump Blue Crabmeat and Tomato Salad

Ingredients

  • 10 small tomatillos,husks removed, washed and diced
  • 2 cups diced Vidalia® Onions
  • 1 jalapeño,seeded and finely chopped
  • 3 tablespoons finely chopped cilantro
  • 2 tablespoons tequila
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons sugar,or to taste
  • 1 teaspoon salt,or to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

Combine all ingredients and season to taste, adding more sugar if too acidic. Refrigerate,covered,until ready to use. Makes approximately 4 cups. Serve over grilled fish, pork or chicken or with tortilla chips.

Contributed by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina.

Brian Stapleton

Brian Stapleton
Executive Chef
The Carolina Crossroads Restaurant & Bar
Food & Beverage Director
The Carolina Inn
Chapel Hill, NC

Soon after he earned his degree at the California Culinary Institute, Chef Stapleton was recruited by some of the country's finest dining establishments including several Ritz Carlton hotels. His seasonal menus are described as classic American cuisine with distinctly Southern accents. Stapleton's creativity, leadership and commitment to excellence have consistently earned the restaurant the AAA Four-Diamond and Mobil Four-Star awards.