A Mexican style pickle, escabeche is most often found with jalapeños, onions and carrots. My red onion pickle uses the same ingredients, but with just the onions. The result is a bright, tangy, sharp pickle with crunch and character.
It turns out that mole—the catch-all term, pronounced MOE-lay, for a wide range of Mexican sauces involving chile peppers—isn't hard to make. Most versions just require a ton of ingredients and an equal amount of patience. The reward? Holy, indeed.