Pickled red onions with habanero chile peppers sounds like it could be very hot. At least, that is what I used to think. I recall coming upon them at a salsa bar in a Mexican restaurant and how surprised I was that they didn’t have that much heat at all. You could actually taste each of the separate flavors: red onions, vinegar, lime juice, Mexican oregano and, of course, the habanero. I was really amazed how the acidity of the vinegar and lime juice toned down the heat of the habanero and also the bite of the raw red onions, leaving a blend of tangy fresh tasting peppers and sweet onions. It makes a great savory topping for lots of things. These onions are great with tacos or guacamole, as an accompaniment to meat, or tossed into a salad.
This is a pretty simple recipe: mix all the ingredients together and let the onions marinate for at least 2 hours. Even longer, as much as 4 hours, is better. This recipe can be made with any chile pepper that you choose.
Original post date: 10-29-2014
Pickled Red Onions
Print recipeIngredients
- 1 Large Red Onion (thinly sliced)
- 1 Whole Habanero (seeded, stemmed & finely chopped)
- 1 Teaspoon Mexican Oregano (dried)
- 1/2 Lime (freshly squeezed)
- 1 Tablespoon Red Wine Vinegar
- 1/2 Teaspoon Sugar
- 1/4 Teaspoon Salt
Directions
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Place all ingredients in a medium size bowl and mix together. Place in refrigerator for at least two hours before using. |  |
