Nohemi Lazcano Cujano, from Sonora, Mexico, shared this recipe with her from her grandmother Columba. Thank you Nohemi for posting your special recipe on this page.
Jorge Fernandez
material:
- 1/2 kg red onion
- 1 cup of water
- 1 cup apple cider vinegar or 3/4 cup jalapeño vinegar (for spiciness)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 6 small bay leaves or 3 large bay leaves
- 1 large garlic clove
- 2 Caribbean chili peppers
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Preparation:
1. Cut the onion into half moons without making them too thin. Then rinse quickly under the faucet.
2. Combine water, vinegar, and onion in a glass or pewter container over medium heat. (Liquid should be enough to cover onions.)
3. Add the oregano, bay leaves, thyme and pepper and place in a pot, preferably clay or pewter, over medium heat. Meanwhile, tatemar* (toast) the peeled garlic and Caribbean chile over an open flame with a fork.
4. When the water begins to form boiling “beads”, add the garlic and well-seasoned (not burnt) chili peppers. Turn off, add salt and cover. Onions should be crisp, not soft or raw, and purple in color. Therefore, water should not be boiled. If the color is pale, it is due to the quality or quantity of vinegar.
5. Once cooled, pack it into a glass container. Let rest in the refrigerator for 24 hours before using.
– Must be prepared the day before use.
・Can be stored in the refrigerator for 1 month.
*Vertical circle According to Wikipedia, the etymology is a verb. Nawa Trathemati, means to light a fire and roast food. In Mexico, it is commonly the art of roasting or toasting food. comal. For example, to make a traditional stuffed peppers The chilli should be placed on top of the comal and turned and cooked until it is charred and the skin or thin skin peels off.
