Pickled Onion with Fire Roasted Chiles and Garlic
Cebollas Encurtidas con Ajo y Chile Xcatic
Recipe Yield
4 cups approximately
Cooking time
5 minutes
Rate this recipe
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
16comments inPickled Onion with Fire Roasted Chiles and Garlic
Tim Hare
Sep 09
Do you drain the liquid or leave it when you store the onions?
Pati Jinich
Sep 28
I keep it Tim 🙂
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 😉
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.
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 !
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.
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
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!!
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?
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 😉