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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Pickled onions, the traditional condiment for chicken pibil (see chicken legs recipe further liven up what is already a flavorful dish. Although you can serve them right away, the onions turn a beautiful pink if they are made ahead (and chilled, covered, 1 day before serving). Ingredients:
1 cup boiling-hot water |
1 medium red onion, halved lengthwise, then very thinly sliced lengthwise |
1 fresh habanero or scotch bonnet chile, halved, seeded, and deveined, then thinly sliced |
1/4 cup fresh orange juice |
1/4 cup fresh lime juice |
1 teaspoon dried oregano (preferably mexican), crumbled |
1/2 teaspoon salt |
Directions:
1. Pour boiling water over onion in a small bowl and let stand until softened, about 10 minutes. Drain onion well and return to bowl. Stir in remaining ingredients.
2. Cooks' note: Pickled onions keep, covered and chilled, 1 week.
3. Each serving contains about 28 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
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