Escabeche Sauce

This goes great over seafood, particularly when fried. Traditionally, fried seafood would be drenched in this sauce and allowed to marinate before serving.

Escabeche sauce

1 large yellow onion, sliced
1 large red bell pepper, sliced
3 garlic cloves, finely chopped
2/3 cp extra virgin olive oil
1/4 cp white vinegar
3/4 tsp sea salt, to taste
1 tsp sugar
1/2 tsp habanero, crushed (optional)

Put the oil into a skillet and put over medium heat. Add onions, garlic and bell peppers, cook until tender, about 5 minutes. Once the onions are translucent, stir in the habanero then the vinegar, salt and sugar. Bring to a boil, then reduce heat to allow it to simmer for about 15 minutes. Set aside.