Pickled red onions and habanero are the perfect match for cochinita pibil, the acidity contrasting the tender roasted pork.
- 1. Heat oil in a sauté pan over medium heat. Add red onion, habanero, and garlic. Let cook until softened.
- 2. Add bay leaf, allspice, oregano, and marjoram. Stir into onion mixture until fragrant.
- 3. Add water, cider vinegar, and salt. Cook until salt is fully dissolve. Cool and refrigerate for a minimum of 24 hours. Hold refrigerated until needed.
These pickled onions can also be made using yellow or white onions.