Recipe Details

Pickled red onions and habanero are the perfect match for cochinita pibil, the acidity contrasting the tender roasted pork.

  1. 1. Heat oil in a sauté pan over medium heat. Add red onion, habanero, and garlic. Let cook until softened.
  2. 2. Add bay leaf, allspice, oregano, and marjoram. Stir into onion mixture until fragrant.
  3. 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.

CHEF’s TIP!

These pickled onions can also be made using yellow or white onions.