Recipe courtesy of Jocqui Smollett
Print
Total:
25 min
Active:
10 min
Yield:
About 2 cups
Level:
Easy

Ingredients

  • 1 cup distilled white vinegar
  • 1/4 cup lime juice 
  • 1/4 cup orange juice 
  • 1 tablespoon brown sugar 
  • Kosher salt 
  • 2 Fresno chiles, thinly sliced 
  • 1 red onion, thinly sliced 

Directions

Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.

Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pickled Cucumber Salad with Red Onions and Feta

Recipe courtesy of Kelsey Nixon

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Potato and Pickle Salad

Recipe courtesy of Tiffani Thiessen

Dilly Pickled Egg Salad

Recipe courtesy of Megan Palmer

Red Lentils (Misr Wat)

Recipe courtesy of Miriam Garron

Chocolate-Chile Cake

Recipe courtesy of Daisy Martinez

Garlic and Chile Roasted Dungeness Crabs

Trending Videos

So Much Pretty Food Here