These colourful and flavourful onions are great on top of tacos, falafel wraps, in sandwiches, and more. Pickling them reducing the strong raw onion taste.
- • 1 large red onion, halved lengthwise and sliced thinly
- • 2 small jalapenos, chopped (reduce or increase # for desired heat)
- • 2/3 cup rice wine vinegar
- • 1 Tbsp. lime juice
- • 1 tsp. sea salt
recipe by STIR Cooking School
Place jalapeno and onion in a medium heat proof bowl.
In a small sauce pan combine vinegar, lime juice, salt and bring to a boil
over high heat, stirring until salt dissolves. Pour over the onion and jalapeno.
Allow to stand at room temp for at least 1 hour before serving.
Keep left overs in the fridge for up to 1 week.
STIR Cooking School