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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
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.