This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.
Ingredients
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 teaspoon sugar
Kosher salt
Directions
Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.
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