Cebollas En Escabeche
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 2 fresh red fresno chiles
- 4.92 ml allspice berry
- 2.46 ml black peppercorns
- 4.92 ml dried oregano (mexican oregano is the best)
- 2 white onions
- 2 garlic cloves, peeled
- 78.78 ml white wine vinegar
- 59.14 ml cider vinegar
directions
- In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
- In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
- Cut the onions in half and slice them very thinly. Put them into a large bowl.
- Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
- Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
- Add the ground spices then the chilies to the bowl and stir in the vinegars.
- Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.
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