A Pati Jinich Recipe
Pickled Onion with Fire Roasted Chiles and Garlic
4 cups approximately
Cebollas Encurtidas con Ajo y Chile Xcatic
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.
