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- 1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices
- 1/2 teaspoon dried oregano
- 1/2 cup distilled white vinegar
Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.