| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 5 hr |
| Cook: | 5 min |
| Yield: | 1 generous cup |
Ingredients
- 1 small red onion, peeled and sliced 1/8-inch thick
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon dried oregano, preferably Mexican
- 2 garlic cloves, peeled and halved
- 1/4 teaspoon salt
- 1/3 cup cider vinegar
Instructions
- Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.;
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 58 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 366 mg |
Reviews
Perfect addition to steak or chichen nachos!
It was excellent. The Mexican oregano and the cumin seeds makes it different from all the rest.