Pickled Red Onion Garnish

Escabeche de Cebolla

Preparation info
  • About

    2 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About


  • ¼ cup olive oil
  • 8 garlic cloves, peeled
  • 1 large sprig fre


Heat the oil in a medium-size skillet or sauté pan over medium-high heat until very hot but not quite smoking. Add the garlic, fresh rosemary, fresh thyme, bay leaves, and peppercorns, Stir to combine and cook, stirring, for 1 minute. Add the onions and cook, stirring, for 2 minutes. (If using dried rosemary and thyme, add along with the onions.) Season with salt and stir in the vinegar. Bring