Pink pickled onions are from the Yucatan, where they put them on dishes such as puerco pibil and panuchos. The flavour is as perky as the colour with a pleasing heat. Using a habanero would be more traditional but a Scotch bonnet will work too.
Drop the onions into boiling water for 1 minute. Drain and rinse under cold water
Put the onions and the rest of the ingredients into a glass jar and stir. The liquid should cover the onions, let sit until the onions go bright pink, about 4 hours. Keep for about 5 days in the fridge.
Cool Chile Updates
Important information for web customers in the UK (please read before placing your order.
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