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.
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 5 min |
| Yield: | 8 servings |
Ingredients
- 1 large red onion, finely sliced
- Fine sea salt
- 1/2 cup extra-virgin olive oil, divided
- 1 cup fresh lime juice, divided
- 1 habanero chile, finely sliced
- 1 teaspoon dried oregano leaves, preferably Mexican
Instructions
- 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.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 274 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 317 mg |
Reviews
This stuff is epic. Great on rice or potatoes. I serve it alongside smoked meat to add some pizazz to it.
Great recipe which I added red wine vinegar to!
This was such a refreshing and different recipe. It is truly a Mexican gem. I did not use the habanero seeds because I wanted it a little bit more mild but I think next time I will add the seeds to make it a little bit spicier.The instructions were very straightforward and easy. The pickled onions were even better a couple days after they marinated!