Simple & easy, these pickled red onions are the perfect condiment to brighten any meal.
I made these for my Tortas Ahogadas, but you can eat them with pretty much anything. They are tangy with a little bit of crunch. I think they pair best with sandwiches and rice bowls!
I tried to make mine as close to the pickled red onions that Portos serves with their lechon plate. Ive tried many different types of pickled onions, and so far that one has been my favorite.
It’s a very short list- only 3 ingredients!
Red onion- you can use white or yellow onions too. Make sure they are sliced thinly. I like to slice them into rings.
Optional ingredients- for a little added heat & flavor, you can add some chopped cilantro and/or chili peppers. Dried red chilies or roasted jalapeno/serrano peppers are great!
Pickled Red Onions (Cebollas Curtidas)
- 1 large red onion sliced thinly
- 1 cup lime juice
- 1 tsp coarse salt
- 1/4 cup cilantro chopped
- 1 roasted serrano pepper
- 2 dried chile de arbol
- Slice the red onion thinly. I like to cut rings but you can cut whatever shape you'd like.
- In a clean glass jar, add the onions, lime juice, and salt. Let it sit on the counter for a couple hours and then store in the fridge.Optional: Add a roasted serrano pepper and/or dried chili de arbor for some heat, and chopped cilantro.