Cebollas En Escabeche Food

CEBOLLAS EN ESCABECHE

Steps:

• In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
• In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
• Cut the onions in half and slice them very thinly. Put them into a large bowl.
• Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
• Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
• Add the ground spices then the chilies to the bowl and stir in the vinegars.
• Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.

CEBOLLA MORADA EN ESCABECHE

Steps:

• Coloca la cebolla en un tazón mediano.
• Mezcla los ingredientes restantes. Añádelos a la cebolla; revuelve todo ligeramente.
• Refrigera la mezcla durante 2 horas, revolviéndola de vez en cuando.