Cebollas En Escabeche

1. 1

   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.

2. 2

   In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.

3. 3

   Cut the onions in half and slice them very thinly. Put them into a large bowl.

4. 4

   Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.

5. 5

   Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.

6. 6

   Add the ground spices then the chilies to the bowl and stir in the vinegars.

7. 7

   Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.

* Per serving · 4 servings · Values may vary.