This sauce, without the mint, holds for 2 days in the fridge, but should be used at room temperature. The mint goes in at the last moment to keep its bright green color and fresh taste.
In northern Sicily this sauce is used on hot or cold seafood and chicken, and vegetables. You can take anywhere like a shredded cabbage, carrot, scallion slaw, dress cooked sliced yams or fennel, fold some into cauliflower chunks with more red onion, or toss it with sliced bok choy and rice noodles.
- 1/2 medium red onion, minced
- 2 cloves garlic, minced
- 1/8 to 1/4 teaspoon hot red pepper flakes (optional)
- 1/2 to 1 teaspoon sugar, or to taste
- 3 tablespoons white wine or red wine vinegar
- 2 tablespoons good-tasting extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup tightly packed fresh spearmint leaves, thin sliced
1. In a medium bowl stir together the minced the onion, garlic, sugar, pepper flakes if using, and vinegar with salt and pepper to taste. Let stand 20 minutes, then whisk in the oil.
2. Just before serving, stir in the chopped mint.