Scallion-Jalapeño Salsa
by Tony Rosenfeld
Serve this loose salsa in a small bowl alongside a platter of grilled chicken wings, letting guests spoon the salsa onto their own portion.
Yields enough for 2 lb. wings.
To learn more, read the article:
Saucy Chicken Wings
8 to 10 scallions (both white and green parts), trimmed and thinly sliced
1/2 fresh jalapeño, cored, seeded, and finely diced; more to taste
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a small bowl, whisk the scallions, jalapeño, olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt, pepper, and diced jalapeño, if needed; the salsa should be spicy but not overrpowering. Let sit for at least 30 minutes and up to 2 hours before serving.
nutrition information (per serving):
Size
:
based on five servings;
Calories
(kcal):
110;
Fat
(g):
12;
Fat Calories
(kcal):
102;
Saturated Fat
(g):
2;
Protein
(g):
1;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
2;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
115;
Cholesterol
(mg):
0;
Fiber
(g):
1;
From Fine Cooking 72
, pp. 61
June 1, 2005
