Yucatn-Style Pickled Red Onions Recipe | Gabriela Cmara
Level: Easy
Yield: Serves 8
Total Time: 2 hr 5 min
Prep Time: 5 min
Bright, crisp, and vibrant, these beloved Yucatn-style pickled red onions elevate tacos, grilled meats, and more with their zesty lime tang and subtle habanero heat. Lime juice preserves them while mellowing the onions' biteimagine the fresh pop they add to your next meal, turning ordinary dishes into fiesta-worthy delights!
Nutritional Information Per Serving
Serving Size: 1 of 4 servings
Calories: 274
Total Fat: 27 g
Saturated Fat: 4 g
Carbs: 10 g
Fiber: 1 g
Sugar: 3 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 317 mg
Ingredients
- 1 large red onion, thinly sliced
- Fine sea salt
- 1/2 cup extra-virgin olive oil, divided
- 1 cup fresh lime juice, divided
- 1 habanero chile, thinly sliced
- 1 teaspoon dried oregano, preferably Mexican
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Instructions
- Place the sliced onions in a large jar and sprinkle with about 2 teaspoons of salt. Cover and shake well. Add a splash of olive oil, cover, and shake again. Follow with a splash of lime juice, repeating the process.
- Toss a pinch of salt with the sliced habanero, then add it to the jar. Pour in the remaining olive oil, lime juice, two generous pinches of salt, and two generous pinches of oregano. Shake until everything is well mixed.
- Refrigerate for at least 2 hours, ideally 24 hours, before serving. Store up to two weeks in a sealed jar in the fridge.
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