Makes about 2 cups
Adapted from Josef Centeno.
1/4 cup sherry vinegar
1/4 cup olive oil
2 tablespoons sugar
1/4 of a jalapeño pepper, quartered
1/2 bunch fresh mint, leaves removed and sliced crosswise very thinly
Freshly ground black pepper
1 bay leaf
1 red onion, trimmed and julienned lengthwise
1. In a small saucepan,
combine the vinegar, oil, sugar, jalapeño, mint, a couple grinds of pepper and the bay leaf and bring just to a boil.
2. Put the onion
in a bowl and pour the hot mixture over it. Allow the mixture to sit for two hours, stirring occasionally. This will keep, refrigerated, for two days.
Each one-eighth cup: