Makes approximately 1 cup

Ingredients

• 2 bunches scallions, approximately 12–16 scallions

• 1 tbsp olive oil

• ½ tsp kosher salt

• Freshly ground black pepper

For the Salsa

• ½ cup fresh cilantro leaves and tender stems, finely chopped

• 1 small jalapeño, seeded and finely chopped

• 1 small garlic clove, finely grated

• Zest of 1 lime

• 2 tbsp fresh lime juice

• ⅓ cup extra-virgin olive oil

• ½ tsp ground cumin

• ¼ tsp kosher salt, plus more to taste

Method

1. Prepare the Scallions

Preheat a grill or cast-iron grill pan over medium-high heat.

Trim the root ends from the scallions, keeping the white and green portions intact.

Drizzle with olive oil and season with salt and black pepper. Toss gently until evenly coated.

2. Grill with The Chef’s Press®

Arrange the scallions across the hot grill in a single layer and top with The Chef’s Press®.

Cook for 2–3 minutes, until the scallions develop deep grill marks and begin to soften.

Turn the scallions, return The Chef’s Press®, and cook for another 1–2 minutes. The white portions should be tender and lightly caramelized, while the green tops should be wilted and charred in places.

Transfer to a cutting board and allow to cool slightly.

3. Make the Salsa

Finely chop the charred scallions, including both the white and green portions.

Add them to a bowl with the cilantro, jalapeño, garlic, lime zest, lime juice, extra-virgin olive oil, cumin, and salt.

Stir until well combined.

Allow the salsa to rest for 10–15 minutes so the flavors can develop.

4. Serve

Taste and adjust with additional lime juice or salt as needed.

Spoon over grilled meats, seafood, vegetables, or toasted bread. The salsa can be served immediately or refrigerated in an airtight container for up to three days.

Bring to room temperature and stir before serving.

Chef’s Tips

Keep the Scallions Whole
Leaving the scallions intact makes them easier to grill and prevents the tender green tops from falling through the grates.

Use Every Part
The lightly caramelized white portions provide sweetness, while the charred green tops contribute smoky depth and savory flavor.

Char Without Burning
The green tops cook more quickly than the white ends. Position the thicker white portions over the hottest area of the grill and the delicate greens over slightly lower heat when possible.

Let the Salsa Rest
A short rest allows the warm scallions to absorb the lime, garlic, and olive oil while giving the flavors time to come together.