CURTIDO DE HABANERO Y CEBOLLA MORADA

90 mins
Serves 1
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Directions

  1. 1Cut the red onion.
  2. 2Clean the onion.
  3. 3Slice the onion on a mandoline the long way, relatively thin, or use a knife.
  4. 4Place the sliced onion into a bowl.
  5. 5Remove the stems from the habanero.
  6. 6Slice the habaneros super thin.
  7. 7Add the sliced habaneros into the bowl with the onions.
  8. 8Add kosher salt to the bowl.
  9. 9Add sugar to the bowl.
  10. 10Grind Mexican oregano between your palms and add it to the bowl.
  11. 11Using a glove, massage all the ingredients together in the bowl.
  12. 12Roll the limes between your hands to make them juicier.
  13. 13Cut the limes in half.
  14. 14Juice the limes into a separate bowl.
  15. 15After about 30 minutes of marinating at room temperature, the onions are ready.
  16. 16Drop in the lime juice to the onion mixture.
  17. 17Add white vinegar to the onion mixture.
  18. 18Transfer the onions to a glass jar.
  19. 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.