This great smoky spicy sauce is a great accompiniment for any grilled or pan roasted meat, I even love it on a roll up with grilled vegetables and some queso fresco.
Makes 2 cups
11/4 lbs red or yellow onions , chopped fine ( I like a mixture of both)
3 tbs olive oil
2 fresh jalapeno chilies , seeded and minced.
2 tbs honey or sugar
3 to 4 tbs red wine vinegar
1/4 cup water
In a heavy large skillet cook onions in oil with salt and pepper over moderate heat , stirring , until softened.Add jalapenos and cook , stirring , 1 minute. Add vinegar and simmer , stirring until almost all the liquid is evaporated . Add water and simmer , stirring until mixture is slightly thicken and onions are very tender, about 10 minutes. season with salt and pepper.
May be prepare 2 days ahead , cover and refridgerate. Reheat before serving