| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 2 | Servings | |
INGREDIENTS
| 2 | ts | Salt |
| 1 | lg | Red onion; peeled and sliced |
| 1/4 | ts | Black peppercorns |
| 1/4 | ts | Cumin seeds |
| 1/2 | ts | Mexican oregano; dried |
| 2 | Cloves garlic; peeled and halved | |
| 1/4 | ts | Salt |
| 1/3 | c | Cider vinegar |
INSTRUCTIONS
Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt and the onions. Bring back to the boil and boil a few seconds, until the onions have softened slightly and the red color has bled into the white. Drain, and turn the slices into a bowl. Coarsely grind the peppercorns and cumin, and fold into the onions along with the rest of the ingredients. Add just enough cold water barely to cover the onions, and fold all together. Let stand for at least 4 hours -- or longer, until they take on a beautiful pink color. Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com Posted to FOODWINE Digest 22 Sep 96 Date: Sun, 22 Sep 1996 22:46:21 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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