Scallions in lime juice with salt.

[Mosca]

This should be interesting.

I always buy green onions, expecting to use them in eggs and salads. And then my whims take my meals in other directions, and I find the green onions at the bottom of the crisper while looking for something else.

So I trimmed all the slimy green parts off and chopped them up, then I added an habanero pepper because why not, y’know? I added some salt. And I zested some of the lime in there, too, and squeezed enough juice to cover it all.

How bad could it be. I’m thinking, not too bad on just about anything that will have a tortilla included somehow.

[SheilaAnn]

Betcha it would be good on this sandwich as well!

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1833281-show-us-what-you-re-cooking-suwyc-volume-41-spring-2026?p=1836701#post1836701

[Mosca]

Oh heck yes.

[BKYDBBQ]

I used to have the same issue with green onions. My solution is, I put the whole bunch in a quart mason jar about 3/4 filled with water and set then in the kitchen window. The green portions will actually grow longer and occasionally some new growth occurs. Eventually, the white portions will get a bit slimy and not be as useful before the greens go bad. These are several weeks old. please excuse the mess on the counter...

[SheilaAnn]

We keep ours in water, too.

[Mosca]

I forget to do that. I also used to take the bottom inch of the scallion and plant it. I need to start doing that again this summer.

[Sweaty Paul]

Lots of good ideas on this thread!