- 1 cup thinly sliced red onions
- 1–2 serrano peppers or Indian green chilies, thinly sliced
- 2 teaspoons white vinegar (can add more if you’d like)
- ¼ teaspoon salt, to taste
- Combine the ingredients together in a bowl and mix well – the onions will soften a bit as they sit (I like to make mine the night before serving, but a few hours will do).
- You can keep this in the fridge for up to a week.
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