This was adapted from a recipe in one of Rick Bayliss's books. It's simple: Blanch sliced red onions briefly (45 seconds) in boiling salted water, and then mix with cumin, black pepper, dried oregano, and cider vinegar. Bayliss' recipe calls for a small red onion, and 1/4 teaspoon of cumin and pepper seeds, ground together in a mortar or spice mill. I made somewhat more, starting with three large red onions, and ended up adjusting the seasoning to taste. You'll need to let this sit for a few hours before using it, and it'll keep for a few weeks.
What to do with it? In the Yucatan, it's a common table condiment. You can use it like any relish.
I made a quick lunch by rolling up some refried beans, a red chile sauce, avocado, and the onions, in a fresh flour tortillas.
2 comments:
Did you just pack everything into the quart jar and pour in the cider vinegar to the top? Just curious. Might give this a try, along with your homemade tortillas. Hubby and I are going to Cancun (can't wait!!) for the first time in December and I am stoked about eating the cuisine.
That's pretty much it. Other recipes I've seen since call for mixing orange juice and vinegar, and adding sugar. You may want to experiment.
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