- 1 red onion
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1/2 cup distilled white vinegar
- 1 jalapeno (chopped, seeded, and deveined)
- Very thinly slice red onion. Use a mandolin at the thinnest setting. If you don’t have a mandolin, cut onion in half and then in half again so there are 4 wedges. Slice wedges crosswise as thin as possible.
- Add all ingredients, cover tightly, and refrigerate for 12-24 hours before using.
Note: Onions will last in airtight container, covered in liquid and chilled, up to 3 weeks.