Cebollas En Escabeche

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 2  fresh  red fresno chiles
• 1  teaspoon allspice berry
• 1⁄2 teaspoon black peppercorns
• 1  teaspoon dried oregano (mexican oregano is the best)
• 2  white onions
• 2  garlic cloves, peeled
• 1⁄3 cup white wine vinegar
• 1⁄4 cup cider vinegar

Directions

1. 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.
2. In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
3. Cut the onions in half and slice them very thinly. Put them into a large bowl.
4. Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
5. Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
6. Add the ground spices then the chilies to the bowl and stir in the vinegars.
7. Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.