a la Yucateca Onions…inspired by none other than onions I ate while visiting Yucatan Peninsula in Mexico.
Last summer I took a vacation. My kids stayed behind and I went to Mexcio on my brother’s senior trip. It was glorious, granted I was pretty homesick for my babies that sometimes and that clouded my enjoyment but when I reflect on my trip I just want to go back! It was educational, relaxing, and invigorating. I loved being immersed in the culture- even just for a short bit. (to see more read here)
One of the things we did was hike Uxmal Mayan Ruins. They were beautiful! There are not many ruins you can hike now-a-days but if you hike one, you gotta do this one. Its huge, full of history. The day was hot, humid, full of hundreds of pestering mosquitoes, the (manymanymany) steps were (very) frightfully steep but it was allll so worth it.
After the hiking the mayan ruins we were bused to a hacienda. We were fed lunch, and boy after being in that heat for so long, and getting such a workout lunch never tasted so good. The hacienda was enormous and beautiful!
I’m not quite sure what they fed us, there was a variety of food, my favorite was fried bread with a carnitas shredded pork inside. As garnishes there were these pickled onions in the salsa and lettuce. Everything was perfect. PERFECT. Ever since I had them there in the Yucatan I’ve noticed them in meals from restaurants I get here in the US. One of my husbands go-to lunch places in down-town LA is Ocho’s. Who serves an amazing caritas bowl topped with these purple pickled onions.
These red onions are rather easy to make! and can really go on anything. Did you see our instagram earlier this week? (@ohsodelicioso) I put them on a pesto pizza with tomatoes, mozzarella, and feta. Use them on everything. They don’t taste like pickles, and they don’t taste like onions either. maybe somewhere in-between….mmm. I dunno. They have a little tart-ness, a little kick, and immense flavor.
First you will use some lime juice, orange juice and vinegar- in combination with some spices and peppers to start the pickling.
You let the onions rest in the pickling juices for a couple of hours, and you can serve. But I prefer to let the onions pickle for at least 24 hours.
Ochos serves thiers onions long and skinny, I personally like to have them chopped up.
Serve over Slow-Roasted Carnitas (recipe coming soon!) or really, on anything. Put them on your tacos, your nachos, your pizza’s your sandwiches. Seriously guys. Go crazy they are that crazy good!
- 1/3 cup lime juice (fresh if possible)
- 1/3 cup orange juice (fresh if possible)
- 1/3 cup vinegar
- 1 jalapeño
- 1 red onion sliced thin
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp all spice
- 1 tsp sugar
- In a bowl combine juices, spices and mix well
- Add in onion and stir.
- Broil, or over a fire from a gas stove roast jalapeño until skin is slightly charred. takes about 3-5 minutes turning once or twice.
- Chop jalapeño and incorporate into onion mix.
- Cover and keep at room temp for 1/2-2 hours.
- Transfer to an air tight container and store in refrigerator up to two weeks