Author Notes
On our first night in Oaxaca, Mexico, my husband and I ate at Zandunga, a small but lively restaurant on a pedestrian street near the Santo Domingo church. Prior to our meal of tlayudas and ribs in green mole, the server brought us a complimentary appetizer of ground cooked fish served with memelas (little disks of crisp corn tortilla) with a variety of fresh salsas and raw marinated onion condiment. The onion, marinated in vinegar with Mexican oregano and epazote, was such a highlight and we complimented it so much the restaurant owner sent out a second helping of the appetizer! This is a quick pickle version we use at home on my husband's famous taco or fajita nights. Enjoy! —Emily | Cinnamon&Citrus
Ingredients
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1/2 cup
white onion, very thinly sliced
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1/4 teaspoon
chili flake
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1 teaspoon
dried oregano
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1 teaspoon
fresh thyme leaves
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1/2 teaspoon
sugar
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1/4 cup
red wine vinegar
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1/2
lime, zest and juice
Directions
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Combine all ingredients in a small bowl and marinate together for at least an hour. Serve over tacos, beans, or grilled meats and enjoy!
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