PICKLED RED ONIONS (Vegan)
by Terry Hope Romero
This may not be a sauce, but I bet you'll be reaching for these refreshing onions as much as your favorite salsa. Variations of pickled onions are found throughout Latin America, and although these aren't exactly pickled (more like strategically marinated), you won't hold it against them after tasting their tangy sweet flavor and soft yet crunchy texture. Their bright rosy color instantly beautifies any potato dish, tofu, taco, or rice and beans platter. This recipe makes a lot, perfect for also spontaneously beautifying your favorite sandwich or even atop veggie hot dogs.
Makes about 3 cups onions
Time: Less than 15 minutes, not including marinating time
• 1½ pounds red onions, sliced in half lengthwise and then very thinly
• 1/3 cup lime juice
• 2 tablespoons red wine vinegar or lemon juice
• 2½ teaspoons kosher salt
• A pinch of sugar
1. In a large pot, bring 2 quarts of water to a rolling boil. Place a metal colander in the sink. Add the onions to the rapidly boiling water. Stir for about 30 seconds, then drain into the colander and rinse thoroughly with cold water to stop the onions from cooking. Shake the colander well to release excess water. In a 2-quart plastic or glass container, combine the drained onions, lime juice, vinegar, salt, and sugar. Toss to mix everything, tightly cover the container, and chill for at least 2 hours to allow the flavors to blend. The onions will taste best if allowed to marinate overnight.
2. To serve, grab a few generous tablespoons of onions and shake off any excess juice. Pile generously on the serving plate. The cool, crunchy onions go especially well with hot, spicy, moist foods. Kept tightly covered in the refrigerator, these onions will last for at least 2 weeks but have a habit of disappearing long before that.