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Pickled Red Onions a la Yucateca

2 cups
Cebollas Encurtidas Yucatecas


  • 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 jalapeƱo, 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.