Photo by Chelsea Kyle
Chile-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).
Cooks' note:
• Pickled onions keep, covered and chilled, 1 week.
Recipe information
Total Time
20 min
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
Preparation
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.
Nutrition Per Serving
Each serving contains about 28 calories and less than 1 gram fat.
#### Nutritional analysis provided by Gourmet
