Pickled red onion
A staple condiment for many Mexican and Tex-Mex meals
- 2 teaspoon Mexican oregano
- 1 bay leaf
- 1 teaspoon black peppercorns
- Pinch salt
- 1 cup water
- 2 tablespoons white vinegar
- 2 red onions (thinly sliced)
- 1-2 limes (juiced)
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Place a sauce pan over medium high heat. Add the vinegar, water, herbs, and salt. Bring to a boil.
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Place the onions in a glass jar. Pour the boiling liquid over the top and make sure all onions are covered. Allow to cool, uncovered, for 15 minutes. Store in refrigerator for up to 3 weeks.
Chef J. - The Culinary Evangelist 
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