Recipe Database
Pickled Hot Red Onions
Pickled Hot Red Onions
Serves: 4

style="border-collapse: collapse; color: rgb(34, 34, 34); font-family: arial, sans-serif; ">1 cup boiling-hot
1 medium red onion, halved lengthwise, then very thinly sliced lengthwise
1 fresh habanero or Scotch bonnet
chile, halved, seeded, and deveined, then thinly sliced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon dried oregano (preferably Mexican), crumbled
1/2 teaspoon salt

Pour boiling water over onion in a small bowl and let stand until softened, about 10 minutes. 
Drain onion well and return to bowl. 
Stir in remaining ingredients.