Mexican Purple Onion

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

PREPARATION

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.