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Cebollas Curtidas (Mexican Pickled Red Onions)

Jens Folke KøkkenkemistenKøkkenkemisten
 

Jens Folke has always been passionate about making quality food from good ingredients and preferably from scratch. He is a member of the Danish Gastronomic Academy. He fillets his own fish, butchers lamb, cuts up deer, pigs and geese, makes cold meats and sausages, salts and smokes, cooks sous vide, collects edible mushrooms and gathers wild plants, etc. He has previously given cooking courses for LOF in Holbæk, etc. Today, he is a tour guide in the Association for the Promotion of Mushroom Knowledge, makes collecting trips with subsequent joint cooking in the Northwest Zealand Natural History Association and is a tour leader in the Danish Vandrelaug. Since 2014, he has had articles in almost every issue of Dansk Kemi, Køkkenkemisten

7. June 2024
Easy recipe for pickled red onions with jalapeño and citrus marinade. Perfect as a topping for tacos, burgers, and sandwiches, or as a side dish for grilled meat. Read the recipe here

Recipe for cebollas curtidas (mexican pickled red onions)

Pickled red onions are a fantastic addition to many dishes, as they provide a sharp, tangy, and slightly spicy flavor that can elevate even the simplest meal. This recipe combines red onions and jalapeño with a fresh citrus marinade made from orange and lime juice, with a hint of dried chili flakes for extra heat. These pickled red onions can be used as a topping on tacos, burgers, sandwiches, or as a side for grilled meats. They are easy to make and stay fresh in the refrigerator for several days. Follow this simple recipe to add a flavorful kick to your meals.


Servings: 4 persons

Cebollas Curtidas (Mexican Pickled Red Onions)

Easy recipe for pickled red onions with jalapeño and citrus marinade. Perfect as a topping for tacos, burgers, and sandwiches, or as a side dish for grilled meat. Read the recipe here
Author: Køkkenkemisten
Course: Sides
Cuisine: Mexican
Prep Time: 10 minutes
Marination Time: 4 hours

Ingredients

  • 2 pcs. Red Onion
  • 1 pcs. Jalapenos
  • 1 dl Orange Juice
  • 0,3 dl Lime Juice
  • Chili Flakes Dried
  • Salt and Pepper

Instructions

  • Mix finely chopped jalapeño with orange juice, lime juice, and chili flakes.
  • Slice the red onions thinly using a mandoline slicer.
  • Blanch the thinly sliced red onions in 0.5 liters of water for 1 minute.
  • Place the drained onions in the marinade and let them steep for 3-4 hours.
  • Store the pickled red onions in the refrigerator, where they will stay fresh for 3-4 days.

Notes

Cebollas Curtidas (Mexican Pickled Red Onions) Cebollas Curtidas (Mexican Pickled Red Onions) Cebollas Curtidas (Mexican Pickled Red Onions)