Recipe information
Yield
makes 3 cups
Ingredients
10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise
4 medium red onions, thinly sliced
1/2 cup Escabeche Dressing (page 240)
Preparation
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.
