Grilled Vidalia Onions with Green Apple Salsa

4 large vidalia onions
1 T canola oil. Don't use olive oil, it will funk up the taste
TT salt and pepper
2 granny smith apples, peeled and finely diced
1 jalapeno pepper finely diced. Remove the seeds and veins if you're a big sissy
1/2 a red bell pepper finely diced
3 nice scallions, finely chopped
1 lime, zested then juiced
1/4 cup mint, chopped

Take both ends off of the onions. Split into 2 thick slices. Brush each side of each slice with oil, sprinkle with salt and pepper and put them on a hot grill. Grill about 5 minutes and flip them over. Cook until they are starting to get softer, but haven't lost their structure.
While the onions cook make the salsa. Finely mince the lime zest. Mix it together with everything else. Salt and pepper to taste. Some folks like to sweeten it a bit. If you do, try a little honey, it works well. I think the sweetness of the onion is plenty.
Serve the onions with a generous splat of salsa on top. Goes great with chops and ribs.