2 medium red onions
1 chile habanero
2 small cloves of garlic, sliced in half
6 black peppercorn
1 bay leaf
1 /2 cup apple cider vinegar
1/4 cup lime juice
1/4 cup water
1/2 teaspoon salt
- Slice the onion into 2mm rings, place in a saucepan or bowl and cover with boiling water for one minute. Drain well then reserve.
- On a comal, toast the garlic until lightly charred. Remove, and toast the peppercorns and oregano for 30 seconds or so.
- Roughly chop the habanero, then mix all ingredients together. Prepare the onions at least an hour before they are required.