Mexican-style Pickled Onions
These bright, crunchy onions are terrific with chicken tortas and chicken chilaquiles. The recipe is from Sara Deseran, co-founder of the Tacolicious group of restaurants and of MF Chicken, a takeout rotisserie business, all in the San Francisco Bay Area.
How to Make It
1
Mix vinegar, sugar, salt, oregano, and 1 cup warm water. Add red onion. Let sit at least 30 minutes before serving; chill if serving later (onions will get tangier as they sit).
MAKE AHEAD Up to 2 weeks, chilled.
Ingredients
¼ cup rice vinegar
1 ½ tsp sugar
1 ½ tsp kosher salt
1 tsp dried Mexican oregano
½ sliced small red onion
Directions
1
Mix vinegar, sugar, salt, oregano, and 1 cup warm water. Add red onion. Let sit at least 30 minutes before serving; chill if serving later (onions will get tangier as they sit).
MAKE AHEAD Up to 2 weeks, chilled.
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