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Escabeche de Cebolla

Escabeche de Cebolla (Mexican pickled onions) are a condiment from the Yucatan that are usually served with meat or poultry, but also go well on fajitas and tacos. This recipe is a little more tart and spicy than many, but not hot.

1/2 red onion, cut in 1/8 inch thick slices

1/4 teaspoon black pepper corns

1/4 teaspoon cumin seeds

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/3 cup apple cider vinegar

Place the onions in a saucepan and barely cover with water. Bring to a boil and boil for 1 minute, then drain. Process the pepper and cumin in a spice or coffee grinder and process to a powder. Return the onions to the saucepan, combine with the remaining ingredients, and add water to barely cover. Bring to a boil and boil for 3 minutes, then set off the heat for several hours.

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