Red Onion Sauce
Salsa de Cebolla RojaCooked red onions take on an extra glow and a tart-sweet tang when red jalapeño jelly is added to the mix. The sauce is a take on Yucatán-style red onion salsas. At my house, we love it with pork roast and grilled chicken. Red jalapeño jelly is available in most supermarkets.
Ingrediënten
Makes about 2 cups
- 2 tablespoons olive oil or vegetable oil
- 2 large red onions finely diced or minced
- 1¼ teaspoons salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ¼ cup unseasoned rice vinegar
- 1 cup fresh orange juice
- 5 to 6 tablespoons red jalapeño jelly
Instructies
- In a stainless steel saucepan, heat the oil over medium heat.
- Add the onion and cook, stirring frequently, until it starts to brown, about 5 minutes.
- Add the salt and pepper.
- Reduce the heat to low and cook 5 minutes.
- Stir in the vinegar, orange juice, and jelly.
- Bring to a boil, and cook, stirring frequently, until the jelly is completely melted and the sauce reduces and is slightly thickened with a glossy appearance, 6 to 8 minutes.
Notes / Tips / Wine Advice:
Serve hot, or store, refrigerated in a covered container, for 3 to 4 days. The sauce can be made ahead and reheated.
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