Cebollas Curtidas con Limón y Habanero
These Cebollas Curtidas con Limón y Habanero are a bold, zesty, and slightly spicy addition to any dish! The tangy lime juice and fiery habanero come together to create the perfect balance of acidity and heat, while the quick pickling process softens the onions and gives them a gorgeous pink hue. In just 30 minutes, you’ll have a flavorful topping that adds a bright punch to dishes like tacos or grilled meats. The longer they marinate, the more vibrant and intense the flavor becomes. Simple, fresh, and packed with bold flavor—this is a must-have condiment!
Equipment
Ingredients
- 1 red onion thinly sliced
- Juice of 2 limes
- 1-3 habaneros 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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