Gorete's Delicious Cebolada Recipe
Ingredients
Directions
- Heat the oil in a frying pan on medium high.
- Slice the onions into half inch rings, separating the rings.
- Add the onions to the oil, then saute until the onions have softened.
- Cut the peppers into half inch strips, then add to the onions, and saute for several minutes.
- Add the remaining ingredients to the pan and saute until the peppers have softened.
- Taste and adjust the salt and pepper.
Adapted from a Recipe by: Chef Gorete
Frequently Asked Questions
Can I substitute the white wine in this recipe?
Yes, you can substitute the white wine with vegetable broth, chicken broth, or for a non-alcoholic version, use a mix of apple cider vinegar and water in a 1:3 ratio. This will still provide a good depth of flavor.
How should I store leftovers of the cebolada?
Leftover cebolada can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through.
What if my onions are burning before the peppers soften?
If you find that your onions are burning, lower the heat and add a splash of water or more olive oil to the pan. This will help to steam the onions and allow them to soften without burning while you continue to cook the peppers.
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