Serving
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Marinated Red Onions
Mexico - Yucatán
  -   Cebollas Encuridas
Makes
Effort:
Sched:
DoAhead:  
1-3/4 c  
**
3+ hrs  
Yes
This condiment appears on practically every table in the Yucatán region, especially when pork or chicken are served, but also with many other dishes.




12
ar
------
13
4
3
1/2
2/3
1/3
1/3
------
oz

---


cl
T
c
c
t
---
Onion, red
Water, boiling
-- Flavorings
Peppercorns
Allspice, whole  
Garlic
Oregano, dried (1)
Water
Vinegar, white
Salt
------------
Make   -   (3+ hours - 15 min work)
  1. Cut ONIONS lengthwise into quarters or 6ths, depending on size. they could also be chpped coarse if desired. Place in a heat-proof bowl.
  2. Pour Boiling Water over Onions to cover and let stand for 1 minute. Strain out, discarding water.
  3. Place Onions in a sauce pan and stir in all Flavoring items. Bring to a boil, then turn off heat and let the onions marinate for at least a couple of hours, preferably a day or more.
  4. Stored refrigerated in a sealed container, these will keep for at least a couple of weeks.
NOTES:
  1. Oregano:   Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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