Onion Escabeche

By Emily | Cinnamon&Citrus
January 9, 2016
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Onion Escabeche

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
  1. 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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