CURTIDO DE HABANERO Y CEBOLLA MORADA
Directions
- 1Cut the red onion.
- 2Clean the onion.
- 3Slice the onion on a mandoline the long way, relatively thin, or use a knife.
- 4Place the sliced onion into a bowl.
- 5Remove the stems from the habanero.
- 6Slice the habaneros super thin.
- 7Add the sliced habaneros into the bowl with the onions.
- 8Add kosher salt to the bowl.
- 9Add sugar to the bowl.
- 10Grind Mexican oregano between your palms and add it to the bowl.
- 11Using a glove, massage all the ingredients together in the bowl.
- 12Roll the limes between your hands to make them juicier.
- 13Cut the limes in half.
- 14Juice the limes into a separate bowl.
- 15After about 30 minutes of marinating at room temperature, the onions are ready.
- 16Drop in the lime juice to the onion mixture.
- 17Add white vinegar to the onion mixture.
- 18Transfer the onions to a glass jar.
- 19Close the jar and let it marinate.
Ingredients
- 555 g red onion
- 12 g habanero
- 20 g sugar
- 15 g Diamond Crystal kosher salt
- 240 g lime juice, fresh squeezed
- 3 g Mexican oregano
- 40 g white vinegar
Equipment
mandolinknifebowllime squeezerglass jartongs
Tips
- If you don't like spice, you don't have to put the habaneros in.
- Massaging the onions breaks down the cell structure, letting the seasoning get in.
- Roll limes between your hands to make them juicier.
- Taste and adjust seasoning as needed with salt or sugar.
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