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These slivered reddish gems are the perfect addition to every Mexican meal. Ophelia’s have the best flavor and crunch, and, though cebollas are intended to be condiments, her guests often find it difficult not to pile their tortillas full. Add slivered chiles, a little or a lot, for some heat.
Put all ingredients into a small saucepan. Simmer covered, on medium to low heat for 20 to 30 minutes, until the onions are soft. Do not overcook or they will be soggy. Add the slivered chiles and chill in the refrigerator. Serve chilled or at room temperature.
Ingredients
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1 large onion, peeled, cut in half along the grain and then sliced thinly against the grain
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½ cup of white vinegar
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2 small, peeled fresh beets, quartered
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½ teaspoon of salt
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Slivered jalapeño chiles
Instructions
Put all ingredients into a small saucepan. Simmer covered, on medium to low heat for 20 to 30 minutes, until the onions are soft. Do not overcook or they will be soggy. Add the slivered chiles and chill in the refrigerator. Serve chilled or at room temperature.
| Servings |
| 6 as a condiment |
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These slivered reddish gems are the perfect addition to every Mexican meal. Ophelia’s have the best flavor and crunch, and, though cebollas are intended to be condiments, her guests often find it difficult not to pile their tortillas full. Add slivered chiles, a little or a lot, for some heat.
Ingredients
InstructionsPut all ingredients into a small saucepan. Simmer covered, on medium to low heat for 20 to 30 minutes, until the onions are soft. Do not overcook or they will be soggy. Add the slivered chiles and chill in the refrigerator. Serve chilled or at room temperature.
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