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from "Rosa's New Mexican Table" by Roberto Santibanez

These tart and flavorful onions are pretty, too.

Makes about 5 cups

1 1/2 pounds red onions, cut in half and then into very thin (about 1/8-inch-wide) strips, about 5 cups
1 1/2 teaspoons salt
1/2 teaspoon dried oregano, crumbled
1/2 cup white vinegar
1 cup freshly squeezed lime juice, or as needed
2 habanero chile

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Toss the onions, salt, and oregano will in a mixing bowl. Pack them into a tall narrow glass or stainless steel container. Pour the vinegar over the onions, then add the lime juice. Press the onions down lightly; there should be enough juice to cover the onions. If not, add more juice. Cut a small slit in the tip of the habanero and tuck the habanero into the onions.
Weight the onions down lightly (a small heavy custard cup or ramekin works well). Refrigerate overnight. The onions can be stored in the refrigerator for up to 1 week. Bring to room temperature before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Red Onion, Large - $1.49/lb
  Spice Supreme Oregano - $1.29/ea
  Heinz Distilled White Vinegar - $2.49/ea
 32fl oz
  Limes - $0.79/ea Save! 4 for $3.00
  Habanero Peppers, Packaged - $3.99/ea
You May Already Have
  Morton Regular Salt - $1.19/ea
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