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. 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.
- 1 Medium Sized Red Onion
- 2+ Cups Apple Cider Vinegar
- 1/2 Fresh Habanero Pepper
- 1/8 Cup Salt
- 1 Teaspoon Fresh Mexican Oregano
- Thinly slice the onion and habanero pepper
- Place them inside a glass pickling jar.
- Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
- Mix well so all of the ingredients are combined.
- Cover and place in the refrigerator for a minimum of 4 hours.
- The pickled onions can be stored for several weeks.
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