Sunday, December 6, 2009

Cebollitas Encurtidas Yucatecas

Yucatecan Pickled Onions

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

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