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Jalapeño and Red Onion Escabèche

Recipe information

  • Yield

    makes 3 cups

Ingredients

10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise
4 medium red onions, thinly sliced
1/2 cup Escabeche Dressing (page 240)

Preparation

  1. In a medium bowl, combine the jalapeños and red onions with the dressing. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

Cooking in the Moment
TagsEscabècheJalapeñoChileVegetableRed OnionOnionRoot VegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookCookbooks
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