← Nouns Cooking · Mexican

Ingredients

• 2 Red onion, thinly sliced into rings
• 80 ml fresh orange juice
• 80 ml lime juice (about 4 limes)
• 2 tbsp cider or white vinegar (optional)
• 1 clove Garlic, halved
• ½ tsp dried Mexican oregano
• ½ tsp black peppercorns
• 1 tsp Salt
• 1 habanero chilli, thinly sliced (optional)

Method

1. Put the onion rings in a sieve and pour a kettle of just-boiled water over them, or dunk them in boiling water for 30 seconds. Drain well; this softens their bite and brightens the colour.
2. Pack the onions into a clean jar with the garlic, oregano, peppercorns, salt and habanero, if using.
3. Pour over the orange juice, lime juice and vinegar, press the onions down so they are mostly covered and shake.
4. Leave for at least 1 hour at room temperature, until bright pink. Keep in the fridge for up to 2 weeks.

Tips

• Seville (sour) orange juice is the authentic Yucatán choice; use 160 ml of it instead of the orange-lime mix.
• Habaneros are fiery; even a few slices make the whole jar spicy.
• Wear gloves to slice the habanero, or wash your hands well straight after and keep them away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos Chili Pepper Madness