1 cup olive oil
3 medium yellow onions, sliced
1/2 cup white vinegar
1/2 tablespoon salt
1 tablespoon black peppercorns
4 bay leaves
5 garlic cloves, peeled and chopped
1 cup alcaparrado, drained and rinsed
Procedure: Heat the oil in a nonreactive pan. Add the onion and saute for 5 minutes. Reduce the heat. Add the remaining ingredients and cook over medium heat for 10 minutes.
NOTE: This sauce can be used with fried fish, poached chicken, or boiled viandas.