Cebolada

If you have eaten Portuguese food then you aren’t living, LOL. I grew up around Portuguese food but I didn’t know how to cook it. When I met my ex mother-in-law she taught me how to cook Portuguese. One of my favorite recipes is Cebolada. It’s a red onion sauce that can be made spicy and poured over fish, chicken, beef, potatoes, rice, pasta, vegetables- pretty much anything you want🤤

This dish is not a tomato base, but has a richness to it. It has a salty tang flavor that pairs well with some many foods. This dish definitely takes me back to Holidays. Kids sitting at one table, adults at another. Everyone laughing and mopping up their cebolada sauce with their Portuguese pops (rolls).

I add chicken and linguica to mine. I used to pour it over noodles, since we are low carb now, we use zoodles (zucchini noodles).

_Ingredients

3 tablespoons of olive oil

4 medium sized onions, chopped

2 cloves of garlic, chopped

1 tablespoon of tomato paste

1 tablespoon of pimento sauce

1 tablespoon of red vinegar

1 teaspoon of paprika

1 packet of con azafran

1/2 cup of water

Salt (to taste)

Saute the onions and garlic in olive oil until translucent. Add the rest of the ingredients and cook on low medium heat for about 20 -30 minutes stirring often.

The sauce will thicken as it cooks. Taste for saltiness and add more to your taste. If you like the sauce thicker, simply add a tablespoon of tomato paste to thicken and let cook for a few minutes longer.

Let sauce cool and place into portions in freezer safe Tupperware or plastic. Store in freezer for a later use.