Cabo Beach Tacos

Cabo Beach Tacos

Recipe by The University of Connecticut

YIELD: 8 tacos

For candied peppers:
½ lb. serrano peppers (deseeded and julienned)
3 Tbsps. garlic, shaved thin
2 Tbsps. ginger, shaved thin
1 lb. white granulated sugar
¾ cup red wine vinegar
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. celery seeds
¼ tsp. turmeric

For pickled red onions:
½ lb. red onion, sliced paper thin julienne

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