Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca
Print Recipe
Makes about 2 cups Cebollas Encurtidas Yucatecas
Ingredients
  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred
To Prepare
  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.
Ingredients
  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred
To Prepare
  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

22 comments on “Pickled Red Onions a la Yucateca

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  1. Pati – this recipe sounds and looks sooo yummy all of our family loves onions so I will be making your recipe for Easter dinner to eat with carnitas soft tacos, can hardly wait. saw your Yucatan trip show tonight and you made me wish I could go there with my family, maybe some day. It will be on my bucket list. love all you recipes they are so different and easy will be trying more
    thanks Pati –
    Annette

  2. I saw your show for the first time tonight. I can’t wait to try this recipe. I will be sure to watch for more great recipes on future shows

  3. When I lived in Mexico I would make Cochinita Pibil for our friends and served it with pickled red onions. I like your recipe better. These are SO GOOD! I’ll be using your recipe for now on. Thanks Pati!

  4. These are so good…I eat them like candy! I love your travels, your family and your recipes…thank you Pati!

  5. I love your show, your family, and your recipes…you make everything look so easy and delicious! Will try these soon! Yummy! Thank you Pati!

  6. I had something similar to this in Costa Rica. I have struggled to recreate what I tasted while sitting on that small porch by the sea. This is not the same flavor profile, but I like it soooo much better!
    I followed your recipe to the letter and it is so delicious.

    Thanks Pati! ?