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Sauces and Condiments

Pickled red onion

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a short, fast commute, ... Read more

Total time: 15 minutes | Makes about 2 cups
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1/4 of a jalapeno pepper, quartered
  • 1/2 bunch fresh mint, leaves removed and sliced crosswise very thinly
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 red onion, trimmed and julienned lengthwise

Step 1In a small saucepan, combine the vinegar, oil, sugar, jalapeno, mint, a couple grinds of pepper and the bay leaf and bring just to a boil.

Step 2Put the onion in a bowl and pour the hot mixture over it. Allow the mixture to sit for two hours, stirring occasionally. This will keep, refrigerated, for two days.

Note: Adapted from Josef Centeno.
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