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Curtido de cebolla y tomate (Onion and Tomato Salad) Recipe

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This recipe for Curtido de cebolla y tomate (Onion and Tomato Salad) is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small red onions
Juice of 3 limes
1 tablespoon oil (sunflower or canola)
3 tomatoes
1 tablespoon finely chopped cilantro
1 tablespoon salt + more to adjust taste
Directions:
Directions:
Cut the onion in half, slice very finely and place in a bowl
Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
Cover the onions with lukewarm water and let rest for another 10 minutes
Rinse and drain the onions
Add the lime juice and the oil, place in the fridge until about 30 minutes before serving
Cut the tomatoes in half and slice very thinly
Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Use this as the topping for the chorizo and chimichurri hot dogs

 

 

 

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