If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Makes about 1/2 cup
- 1/2 cup white onion, very thinly sliced
- 1/4 teaspoon chili flake
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/2 lime, zest and juice
- Combine all ingredients in a small bowl and marinate together for at least an hour. Serve over tacos, beans, or grilled meats and enjoy!