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Jalapeño and Red Onion Escabèche

Ingredients

makes 3 cups

10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise
4 medium red onions, thinly sliced
1/2 cup Escabeche Dressing (page 240)

  1. In a medium bowl, combine the jalapeños and red onions with the dressing. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

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Tags Escabèche Jalapeño Chile Vegetable Red Onion Onion Root Vegetable Side Dinner Nut Free Gluten Free Dairy Free Vegetarian Vegan Easy Quick 5 Ingredients or Fewer No-Cook Cookbooks
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