Mexican Purple Onion
Jun 27, 2020
To prepare the recipe for Red Onion Tanned you need the following ingredients:
- 1 teaspoon dried oregano
- 2 medium red onions
- About 4-5 cups of enough water to cover the onions
- 1 optional bay leaf
- 5 black peppercorns
- 1/2 cup of white vinegar
- 1/2 cup of water
- Salt to taste
Toast the oregano in a small skillet over medium-high heat for about 30 seconds. Let cool.
Remove the first thin layer that covers the outside of the onions, cut the onions finely into rings. Put 4 to 5 cups of water in a saucepan and bring to a boil.
When the water boils, add the chopped onions and turn off the heat.
After 2 minutes, quickly drain the onions in a strainer over the sink.
Place the drained onions in a glass container and add the vinegar (or sour orange juice), water, oregano, bay leaf, and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat.
They keep very well refrigerated for about a week. And they taste best when they are prepared at least a day in advance.
Enjoy with your tacos, toasts, cakes, sandwiches or grilled meats.
Notes: This recipe tastes best using a combination of 2 parts lemon juice, 1 part orange juice, and 1 part grapefruit juice instead of vinegar.