1 white onion, thinly sliced
1/2 teaspoon dry red wine vinegar
2 tablespoons chili powder
1/3 cup cider vinegar
2 tablespoons grated lime juice
2 teaspoons crushed cornstarch
1 1/2 teaspoons Worcestershire sauce
sherrada corn should bottle sauce
olives, drained
chiles, seeded and chopped
In a medium pot, bring water and red wine vinegar to a boil. Pour into a large bowl and stir in chili powder, vinegar, lime juice and cornstarch. Mix well. Simmer 45 minutes.
Lower heat and slowly pour in salsa/juices/chiles. Let stand 30 minutes.