Pickled Red Onions a la Yucateca

Name: Pickled Red Onions a la Yucateca
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice and white distilled vinegar); 1/4 teaspoon ground black pepper; 1/4 teaspoon ground allspice (or pimienta gorda); 1/2 teaspoon kosher or sea salt (or more to taste (I add more... but I am keen on salt)); 1 large red onion ( thinly sliced (cortada en pluma), about 2 cups); 1 banana pepper (guero or x'catik, roasted, broiled or charred (may substitute for Jalapeño)); 2 bay leaves

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patijinich.com

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 2

Cost: $11.13 /serving

Author : Pati Jinich

allspice banana chiles bitter orange juice

Ingredients

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1 cup bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice and white distilled vinegar)1/4 teaspoon ground black pepper1/4 teaspoon ground allspice (or pimienta gorda)1/2 teaspoon kosher or sea salt (or more to taste (I add more... but I am keen on salt))1 large red onion (thinly sliced (cortada en pluma), about 2 cups)1 banana pepper (guero or x'catik, roasted, broiled or charred (may substitute for Jalapeño))2 bay leaves

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Instructions

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Step 1

Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Step 2

Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred. Incorporate to the onion mix.

Step 3

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.