| 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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