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Pickled Red Onions a la Yucateca

2 cups
Cebollas Encurtidas Yucatecas


  • 1 cup bitter orange juice, or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice and white distilled vinegar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice, or pimienta gorda
  • 1/2 teaspoon kosher or sea salt, or more to taste (I add more... but I am keen on salt)
  • 1 large red onion, thinly sliced (cortada en pluma), about 2 cups
  • 1 banana pepper, guero or x'catik, roasted, broiled or charred (may substitute for JalapeƱo)
  • 2 bay leaves

To Prepare

  • Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.
  • Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred. Incorporate to the onion mix.
  • Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.