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“This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. These are good with a barbecue - you can put them over any grilled meat for an extra zing. Plan ahead as these require at least 3 hours of refrigeration.”
READY IN:
3hrs
SERVES:
8-12
YIELD:
3 Red Hot Onions
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice onions thinly. Pour a coup of boiling water over onions and let stand 1 minutes; drain.
  2. Mix Tabasco, oil and vinegar and pour over onion rings in a shallow bowl with a lid.
  3. Refrigerate and let stand at least 3 hours.
  4. Drain to serve.

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