Categories: Sides
Ingredients
- 1 red onion, thinly sliced
- 3/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 Serrano chile, thinly sliced, seeded
- 1 1/2 tsp sugar
- 6 fresh mint leaves, torn
- 6 fresh basil leaves, torn
Directions
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Place the onion in a large heatproof bowl. In a small saucepan, bring the vinegar, oil, chile, sugar and 1/2 tsp salt to a boil over high heat, stirring until the sugar and salt dissolve. Pour over the onions. Stir in the mint, basil and 3 grinds of pepper. The pickled onions can be used right away or transfer them to a mason jar with a lid, cover and refrigerate up to 1 week.