Pickled Onion with Fire Roasted Chiles and Garlic

Name: Pickled Onion with Fire Roasted Chiles and Garlic
Cook time: 5 min
Ingredients: 3 to 4 garlic cloves (unpeeled); 2 to 3 fresh xcatic, banana, yellow wax, güero, or jalapeño chiles; 2 cups white distilled vinegar; 2 large or 3 medium red onions (halved and slivered); 2 bay leaves; 2 teaspoons kosher or coarse sea salt; 1/2 teaspoon ground black pepper

Cebollas Encurtidas con Ajo y Chile Xcatic

Recipe Yield

4 cups approximately

Cooking time

5 minutes

Rate this recipe

4.41 from 5 votes

Ingredients

3 to 4 garlic cloves unpeeled
2 to 3 fresh xcatic, banana, yellow wax, güero, or jalapeño chiles
2 cups white distilled vinegar
2 large or 3 medium red onions halved and slivered
2 bay leaves
2 teaspoons kosher or coarse sea salt
1/2 teaspoon ground black pepper

To Prepare

On a preheated comal, griddle, or skillet set over medium heat, toast the unpeeled garlic cloves and chiles until they have completely softened and their skin is completely charred, about 6 to 8 minutes. Remove from the heat. Peel the garlic cloves and stem the chiles.
Pour the vinegar into a medium saucepan and incorporate the toasted chiles and garlic, the sliced onions, bay leaves, salt and pepper. Set over medium-high heat, let it come to a rolling boil and then immediately turn off heat. Let cool. Can keep in the refrigerator for up to a couple weeks in an airtight container.

Comments

14comments inPickled Onion with Fire Roasted Chiles and Garlic

Richard & Debbie Pérez

Mar 30

Hi Pati, My husband Richard and I enjoy your show every weekend. We’ve enjoyed watching your sons grow into fine young men. Thanks for all your recipes! I’m making the yummy Pickled Red Onions a la Yucateca 😉

1. Pati Jinich
  
  Mar 31
  
  Thanks so much Debbie! You are going to love these onions and would like to put them on top of everything, haha!
  
Barb Ryder

Dec 02

I make carnitas a lot. I will be using your recipe next time. Along with the pickled red onions.

1. Pati Jinich
  
  Dec 08
  
  Yummy, great idea Barb!
  
Kat

Nov 13

Can’t wait to make these, Pati ! Looks like the perfect recipe for using my garden red onions and jalapenos up.
Thank you !

1. Pati Jinich
  
  Nov 25
  
  This is a fantastic recipe and you can use it to top so many dishes Kat, enjoy!
  
Rodney

Oct 29

I saw this on Pati’s Mexican Table so I know it’ll be delicious. We love the show, we watch every weekend.

1. Pati Jinich
  
  Nov 03
  
  Thanks so very much for tuning in Rodney, yay!
  
Graciela Vicente

Oct 25

That sounds and looks delicious my family loves pickled onions. Thank you for sharing your recipe

1. Pati Jinich
  
  Nov 02
  
  My pleasure Graciela 🙂
  
Mahllynn

Oct 21

Thank you for your pickled onion recipe. I made your recipe to go with my pot of pinto beans and my husband adored the onions. He was a little hesitant at first, he is a very “meat and potato, with no extra seasoning” kind of guy and I mainly made the pickled onions for me. I grew up in New Orleans and as a kid, we ate onions and yellow mustard on top of our plate of red kidney beans and rice, something about the vinegar taste from the mustard and the fresh onions made that plate of beans stand out! I thought the pickled onions would go well and it did! Since he tasted the onions, he has put them on his sandwiches, in his chicken tortilla soup, and in his beans I made taco pie last night and he ate the rest of the pickled onions, I have to make more, LOVE IT and THANK YOU!!

1. Pati Jinich
  
  Nov 02
  
  Aw, so glad to hear, yay!!! I love my pickled onions on everything as well 😉
  
Maria Villalpando

Oct 18

Are you supposed to peel off the char on the pepper?

1. Pati Jinich
  
  Nov 03
  
  No, the char gives the onions and the brine an amazing flavor! Just make sure to roast / char them without letting them burn 😉

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