If you've visited Cozumel, Cancun, or any other resorts along Mexico's Yucatan peninsula, you've probably come across this relish sitting on tables in restaurants with other condiments. It goes with all kinds of Mexico foods, but you can use it like any onion dressing, including as a topping for hot dogs and burgers...
Ingredients:
1 medium red onion, peeled and thinly sliced
8 black peppercorns
1 teaspoon toasted cumin seeds
10 allspice berries
1/2 teaspoon dried Mexican oregano or other oregano
3 cloves garlic, minced
1/2 teaspoon salt
1/2 cup white vinegar
1) Place the onions in a saucepan, pour in water so that onions are coverd with it, and bring to boil. Drain immediately and rinse with cold water. Pat the onions dry and put in a glass or ceramic bowl.
2) Chop black peppercorns and toasted cumin seeds. Transfer to a small bowl. Break the allspice berries between your fingers and add to the ground spice. Add the oregano, garlic, and salt and mix together. Add the vinegar and pour the mixture over the onions.
3) The onions will be pickled in 24 hours and keep for two weeks in the refrigerator.
Makes about two cups.