(Last Updated On: July 28, 2019)

While traveling through the Yucatan area of Mexico, we found one local condiment that made most local dishes that we tried just that much better. In the Yucatan almost every taco and most sandwiches are dressed spicy pickled onions – Escabeche de Cebolla.

The idea is to enhance the flavor of grilled and slow cooked meats, adding a little spicy kick without overwhelming the dish. Many of the marinades use tangy vinegar and citrus as a base which combines beautifully with the savory flavor of the meat.

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The pickled onions add a little crunchy texture and a pop of flavor that brings all the flavors together. Try it with our Barbacoa Beef Tacos – muy delicioso! Our recipe calls for Mexican oregano, but substituting it with standard dried oregano will also work well.

Here are some additional Mexican inspired recipes that you might enjoy:

Aguachile Verde

Fresh Mango Serrano Chile Salsa

Chilaquiles with Black Beans and Eggs

Slow Cooked Barbacoa Beef Tacos

Yield: 8 Servings

Pickled Onions with Habanero Peppers

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Pickled Red Onions with Habanero Peppers - a perfect condiment that goes with everything!

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 Medium Sized Red Onion
• 2 + Cups Apple Cider Vinegar
• 1/2 Fresh Habanero Pepper
• 1/8 Cup Salt
• 1 Teaspoon Fresh Mexican Oregano

Instructions

1. Thinly slice the onion and habanero pepper
2. Place them inside a glass pickling jar.
3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
4. Mix well so all of the ingredients are combined.
5. Cover and place in the refrigerator for a minimum of 4 hours.
6. The pickled onions can be stored for several weeks.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 19Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 400mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

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