Avocado Salsa

• 1 cup chopped Walla Walla Sweet Onion
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 1 tablespoon white wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon red (hot) pepper flakes
• 3 ripe (but still firm) California Avocados, cut in small dice

Mix Walla Walla Sweet Onion with tomato, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavors. Serve at room temperature.

Makes about 3-1/2 cups

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Walla Walla Sweet Onion and Fruit Salsa

• 1/2 Walla Walla Sweet Onion, chopped
• 2 cups diced (1/4 inch) pineapple, kiwi and/or papaya
• ½ cup diced red bell pepper
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon vegetable oil, such as canola
• Tortilla chips, as needed

Gently fold together Walla Walla Sweet Onion, fruit, peppers, vinegar, salt, and pepper flakes, then oil. Chill several hours to marry flavors. Accompany with tortilla chips.

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Watermelon Salsa

• 2 cups seeded and coarsely chopped watermelon
• 2 tablespoons chopped Walla Walla Sweet Onion
• 3 tablespoons seeded, chopped Anaheim chile
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon garlic salt

In a serving bowl, mix together the watermelon, Walla Walla Sweet Onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

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Corn and Tomatillo Salsa

• 4 ears fresh corn kernels
• 2 seeded and finely chopped jalapeno peppers
• 1/2 pound husked, cored and chopped tomatillos
• 1/2 chopped green bell pepper
• 2 thinly sliced green Walla Walla Sweet Onions
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (14.5 ounce) package tortilla chips

In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.

In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green Walla Walla Sweet Onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.

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Fresh Nectarine Salsa

•  2 nectarines, pitted and diced
• 1 ripe tomato, seeded and diced
• 1/4 cup diced Walla Walla Sweet Onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper flakes, or to taste
• salt to taste

To make the salsa, place the nectarines, tomato, Walla Walla Sweet Onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.

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Fresh Tomato Salsa

• 3 tomatoes, chopped
• 1/2 cup finely diced Walla Walla Sweet Onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

 In a medium bowl, stir together tomatoes, Walla Walla Sweet Onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.