Add serranos, shallots, Pickled Red Onions and cilantro to a bowl. Stir until combined. Add olive oil and season with pepper and salt. When ready to serve, add corn chips.
Pickled Red Onions:
Yield:1 cup
Slice red onions thinly, then cover in a bowl with red wine vinegar. Stir in honey and chopped cilantro. Cover and refrigerate 8 hours or up to overnight.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grand Ole BBQ, El Cajon, CA
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