YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
MARINATED YUCA WITH PICKLED RED ONIONS
Provided by Amanda Freitag
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
- Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.
YUCATECAN PICKLED ONIONS
Provided by Steven Raichlen
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Drain onions and serve.
YUCATAN PICKLED RED ONIONS
These pickled onions are always served with Cochinita Pibil tacos, which originated in Yucatan, Mexico.
Provided by Mexi-Rosie
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion and garlic in cooking oil.
- Add the spices and the herbs.
- Pour vinegar into the mixture, and once it starts boiling, turn off heat.
- Let cool before serving.
Nutrition Facts : Calories 36.3, Fat 2.7, SaturatedFat 0.4, Sodium 1, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.2
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