Curtido de Habanero y Cebolla Morada
Directions
- 1Cut and clean the red onion.
- 2Slice the red onion on a mandoline the long way, ensuring it's relatively thin. If you don't have a mandoline, you can use a knife.
- 3Take the stems off the habaneros and slice them super thin.
- 4Add the sliced habaneros to the bowl with the onions.
- 5Add kosher salt, sugar, and Mexican oregano to the bowl.
- 6Massage the ingredients together with a gloved hand to break down the onion's cell structure and allow seasoning to penetrate.
- 7Roll limes between your hands to make them juicier, then cut and juice them into a separate bowl.
- 8After about 30 minutes of sitting at room temperature after the massage, the onions are ready to get marinated.
- 9Pour the lime juice and white vinegar into the bowl with the onions and mix well.
- 10Transfer the onion mixture to a glass jar.
Ingredients
- 555 g red onion
- 12 g habanero
- 20 g sugar
- 15 g kosher salt
- 240 g lime juice
- 3 g Mexican oregano
- 40 g white vinegar
Equipment
mandolineknifecutting boardmixing bowllime pressglass jar
Tips
- If you don't like spice, you don't have to put the habaneros in.
- Rub Mexican oregano between your palms to grind it.
- Taste and adjust seasoning as needed with salt or sugar.