Sassy Pickled Onions
Published in: Dallas Morning News
1sweet onion -- very thinly sliced
1/3 cup vinegar
1 1/2 tablespoons olive oil
1/2 teaspoons cayenne pepper
1/4 teaspoons salt
1 tablespoons cilantro -- chopped
Place 1 sweet onion, very thinly sliced horizontally and separated into
rings, in a nonreactive, heatproof bowl. Set aside. In a small saucepan,
combine 1/3 cup distilled vinegar, 11/2 tablespoons olive oil, 1/2
teaspoon hot red pepper flakes (or to taste), and 1/4 teaspoon salt. Heat
just until mixture reaches a boil. Immediately pour over onions, and toss
to coat. When cool, stir in 1 tablespoon chopped, fresh cilantro leaves.
Use at once or refrigerate, covered, up to three days. Serve over pulled
pork or barbecued brisket, red beans and rice, atop chili dogs or
burgers. You get the idea.
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