1 small red onion, thinly sliced
1-7 oz (196 g) jar roasted red pepper, rinsed and chopped
1/2 cup (125 ml) red wine vinegar
2 cloves garlic, slightly crushed
A pinch of ground cumin
1/2 tsp (2.5 ml) dried oregano
Salt and freshly ground black pepper, to taste
Place the onion in a small saucepan with enough water to cover.
Bring to a boil and simmer for one minute.
Drain and transfer to a small bowl. Add the remaining ingredients
and stir to combine. Let stand at room temperature for at least one hour,
stirring occasionally. Remove the garlic cloves
prior to serving. Can be stored, covered, in the refrigerator for up to one week.