20147 (Ashburn, VA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    PICKLED RED ONIONS
    from "Rosa's New Mexican Table" by Roberto Santibanez

    These tart and flavorful onions are pretty, too.

    Makes about 5 cups
    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    PREPARATION

    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.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      FreshDirect Oregano - $3.59/ea
     0.75oz
     
      Heinz Distilled White Vinegar - $2.19/ea
     32oz
     
      Limes - $0.99/ea
     Farm Fresh
     
      Habanero Peppers, Packaged - $3.99/ea
     4oz
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users