Fire up the barbecue and prepare a delicious gluten-free Mexican hot dog topping – discover a new favourite. This gluten-free Mexican topping has everything from feta cheese and tomatoes to coriander and pickled red onion. You really don’t need anything else.
30 minutes
Put the water, vinegar and sugar in a saucepan and bring to the boil. Allow to cool slightly.
Peel and thinly slice the red onions, preferably using a mandoline.
Add the sliced onions to the pickling liquid and leave to stand for at least 30 minutes before serving.