Cebollas Curtidas con Limon y Habanero
These Cebollas Curtidas con Limón y Habanero are tangy, crisp, and just the right amount of spicy! Quick-pickled in fresh lime juice with a kick from habanero, they’re easy to make, requires no cooking, and gets better as it sits. They're the perfect topping for tacos, grilled meats, or anything that needs a bold, zesty bite!
Ingredients
- 1 red onion , thinly sliced
- 2 limes, juiced
- 1-3 habaneros, finely sliced (seeds removed if less heat is desired)
- 1 tbsp vinegar
- 1 tsp dried oregano
- salt, to taste
Instructions
- Mix all of the ingredients together in a medium-sized bowl and allow them to marinate for at least 30 minutes or overnight for a beautiful bright pink hue.
- Enjoy these with your favorite tacos or pair them with grilled meats. Buen provecho!
Notes
- For a milder heat, remove the habanero seeds before adding them to the mix.
- Let the onions marinate overnight for the most vibrant color and best flavor.
- Use fresh lime juice for the best acidity—bottled juice won’t have the same brightness.
- Try adding a splash of orange juice for a hint of natural sweetness that balances the acidity and spice.
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