PICKLED RED ONIONS: Bring 4-6 cups of water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Blanch carrot strips in same manner. Toss with vinegar, cilantro, chile, Splenda, salt and pepper. Allow to marinate at least 30 minutes (1 hour is better).
Serve with grilled meats such as Poc-Chuc, Barbacoa, Cabrito, or Jerked Chicken.
Each (app 1/4 cup) serving contains an estimated:
Cals: 28, FatCals: 0, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 82mg, K: 157mg
TotCarbs: 7g, Fiber: 2g, Sugars: 4g
NetCarbs: 5g, Protein: 1g
Reviews
☆☆☆☆
This was wonderful with grilled port steak and later with tortilla chips.
[I posted this recipe.]
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