I love Mexico, I love Mexican food, and especially, I love the Yucatan.
Merida, the humble capital of the Yucatan, is one of my favorite cities. I love the nearby access to the pyramids and the Native American history and culture. I love the colonial Spanish architecture of the Merida Centro, the diversity of the population, the freshness of the food… I love the Yucatan’s nearly white beaches and the azure water. Some will love the access to so much fresh seafood.
When I put Mexican food on my table, I almost always have a bowl of Mexican pickled red onions. This condiment, a sort of pickle relish, comes from the Yucatan (and has been traditionally paired with seafood, often fish tacos).
I adore both its brilliant pink color and its bright flavor. I have seen, and made, many variations: Sometimes the onions are blanched, sometimes they are added raw, sometimes the flavor is quite clean and sometimes spices, like earthy cumin may be added… This is the way I have tended toward making the onions of late.
I suggest that you make this a few days ahead, so that the flavors have time to combine – and the onion sort of pickles and crisps.
You will need:
¾ cup boiling water
½ teaspoon salt
1 medium red onion
10 black peppercorns
1 bay leaf
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon sugar
1 and ¼ cup red wine vinegar
½ small lime, juiced
A small – medium glass jar with a lid, e.g. holds about 2 cups or so of liquid
A mandolin slicer is highly desirable (and I suggest you either buy a cut-resistant glove, or just put the band-aids on before you get the slicer out of the box).
A fine mesh colander
First, cut the top off of your onion. Trim the root so that you have removed the root fibers without cutting far into the flesh of the onion. Then, cut your onion in half from pole-to-pole/top to root. Lay the half rounds so that the flat surface is down and either run the flat top against the mandoline’s blade or make thin, horizontal slices with your knife. In a small pan, boil the water and add the salt. When the water comes to a boil add in the onion slices and stir to just coat the onion with the boiling water. You are not cooking the onion. You are just barely blanching it. Drain the onion using a fine mesh colander.
In the glass jar combine, the onion, the peppercorns, the bay leaf, the oregano and cumin, the sugar, and then, pour the vinegar over the top of these. Squeeze in ½ a lime. The jar should be nearly full. If it is not quite full, it is ok to add a little water. Put on the lid and shake everything up to combine well. Take the lid back off of the jar and allow the mixture to cool thoroughly for an hour or so. Then, put on the lid, give it another good shake, and place it in the refrigerator. Leave it over night. You can serve these as soon as the next day. I think it is best a few days later. The onion will lose its sharpness and the flavors will develop over a few days.
Serve these onions with any tacos. I sometimes even put this on my vegetable enchiladas. I also regularly serve these on salads. I absolutely love these with cooked greens!
Vegetexican In Austin 