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