Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.

Ingredients

　　1/2 cup red or white pearl onions, blanched and peeled

　　1 tablespoon unsalted butter

　　1 jarred roasted red pepper, finely chopped

　　1/2 cup pitted kalamata olives, thinly sliced

　　1/2 cup pitted green Cerignola olives, thinly sliced lengthwise

　　1 garlic clove, minced

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　3 dried red chiles, crumbled

　　1/4 cup extra-virgin olive oil

　　1/4 cup sherry vinegar

　　1/4 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.