Pickled Red Onions
“I use these sweet, hot and tangy onions to top enchiladas and tacos. I can almost make them with my eyes closed, and they keep in the refrigerator for weeks. They really perk up a simple green salad, too.”
-Chef Richard Sandoval
Picked Red Onions
Makes about 3/4 cup
1 medium red onion, cut in to 1/3 inch (3mm) rings
2 tbsp kosher salt
1 cup red wine vinegar
1/4 cup sugar
1 tsp habanero hot sauce or Sriracha
Toss the onion and salt together. Let stand on a plate for 1 hour - do not rinse.
Transfer the onions to a small heatproof bowl.
In a small saucepan over high heat, bring the vinegar and sugar to a boil, stirring to dissolve the sugar.
Pour the liquid over the onions. Let them cool completely.
Stir in the hot sauce
The pickled onions can be used immediately or transferred to a covered container and refrigerated for up to two months.