ghanson5190
Assistant Cook
Hi I'm looking for some advice on onions in Mexican food...
I'm trying some new salsa recipes; a roasted tomato and tomatillo, a salsa verde, and a habanero hot sauce. All the recipes, at some point, call for onion, and I know that white onion is pretty much de rigeur in Mexican cooking, but try as I might none of my local supermarkets stock white onions!
It's market day today and I'm hopeful I'll be able to pick some white onions up there, but in case I can't my question is: would it be better to substitute yellow onions (or "brown" as they're often called in the UK) or sweet onions? I have both but would like to use whichever will get closest in terms of flavour to a white onion.
Thanks in advance!
I'm trying some new salsa recipes; a roasted tomato and tomatillo, a salsa verde, and a habanero hot sauce. All the recipes, at some point, call for onion, and I know that white onion is pretty much de rigeur in Mexican cooking, but try as I might none of my local supermarkets stock white onions!
It's market day today and I'm hopeful I'll be able to pick some white onions up there, but in case I can't my question is: would it be better to substitute yellow onions (or "brown" as they're often called in the UK) or sweet onions? I have both but would like to use whichever will get closest in terms of flavour to a white onion.
Thanks in advance!