For less heat, seed the jalapenos before adding to the onions.
- Portion size 500 servings
- Credits : Holiday Celebrations: 2007
- 1 large red onion thinly sliced
- 2 jalapeño pepper thinly sliced crosswise
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice
- 3/4 teaspoons salt
MethodPlace onion and jalapenos in heatproof bowl.
In small saucepan, bring vinegar, 1/2 cup (125 mL) water, sugar, lime juice and salt to boil over medium-high heat, stirring until dissolved.
Pour over onion mixture; let stand for 30 minutes, stirring occasionally. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 10 days.) Drain before serving.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 33 mg
- Protein trace
- Calories 7.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
- Folate 1.0
- Vitamin C 2.0