At the moment, you can find young spring onions at local markets and in the grocery stores. Although they have tops like a scallion, they are simply regular onions that farmers pull from their fields to thin their rows. They can be cooked and used like regular onions or leeks. Or, take advantage of their tender and sweet flavor by using them raw.
This raw condiment was placed on the table for every meal on a recent trip to Mexico. It is a green version of fresh salsa that does not call for tomatoes, but is the perfect use for sweet spring onions. You’ll find yourself spooning it over just about everything from morning eggs to grilled pork.
Recipe: Spring Onion and Jalapeno Salsa
Finely chop 1/2 c. spring onions (bulb only), one jalapeno pepper (deseeded) and then combine with juice from one lime, salt and a a twist of freshly ground black pepper. Let stand for about 15 minutes. Place in a small condiment bowl with a spoon to serve.
Note: Don’t waste the green tops: throw them into stir-fries, green salads, and soups.
For more about us, 
