Cebollas Encurtidas Yucatecas (Yucatecan Pickled Red Onions) Recipe — Authentic Mexican

1 Ingredients

1 cup sour orange juice (or substitute: 1/2 cup orange juice + 1/2 cup lime juice)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice (pimienta gorda)
1/2 teaspoon salt (or to taste)
1 large red onion, sliced paper-thin
2 bay leaves
1 chile jalapeno, charred whole on the comal

1

In a non-reactive bowl, whisk together the sour orange juice, black pepper, allspice, and salt.
2

Add the sliced red onion and bay leaves. Toss to coat completely.
3

Heat a comal or dry skillet over medium heat. Char the whole jalapeno for 3 to 6 minutes, turning a couple of times, until the skin is lightly blistered.
4

Drop the charred chile into the onion mixture and stir.
5

Marinate at room temperature for 30 minutes to 2 hours. The onions will turn deep pink as the citrus does its work.
6

Cover and refrigerate. They are ready to eat right away and only improve over the next 24 hours.

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Slicing the onion paper-thin matters - a mandoline is your friend.
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These keep for up to 2 weeks in a sealed jar in the fridge and turn brighter pink with time.
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Crucial topping for cochinita pibil, panuchos, salbutes, and any pork taco.