| |
The tangy zip of these pickled onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for grilled Alaskan salmon.
This recipe goes with Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream
|
Category
|
Side
|
|
Chef
|
cookinglight.com
|
|
Contributor
|
Jeremiah
|
|
Last Update
|
1/20/2013 12:30:09 PM
|
|
Prep Time
|
15
min
|
|
Cook Time
|
15
min
|
|
Serves
|
6
|
Ingredients
arrow_right Sugar, 1/2 cup
arrow_right Rice vinegar, 1/2 cup
arrow_right Water, 1/2 cup
arrow_right Jalapeno pepper, 1 med
|
Cooking Instructions
Preparation
halve lengthwise the jalapeno pepper
Thinly vertically slice red onion to yield 2 1/2 cups
Cooking
Combine sugar, vinegar, water and jalapenos in a medium saucepan
Bring to a boil, stirring until sugar dissolves.
Add onion to pan, and cover.
Remove from heat, and cool to room temperature.
Store in an airtight container in the refrigerator for up to 1 month.
|
Back to Recipes |
Print this Recipe |
Email Recipe
|