Mexican pink onions

I love onions.

They play a very important role in nearly every one of my favourite dishes. Whether they’re fried, roasted or drenched in balsamic vinegar (one of my faves) I absolutely love them.

we kept coming across pink onions when we were in  Mexico  and were very curious as to how they were made.

I first assumed that they must be pickled in a light vinegar and then cooked (you can do them this way).

It was only when we spoke to a chef  at El Dorado Royale, our hotel in Mexico, did we find out the way he made his version of the dish, which were amazing.

The chef used Naranja agrias (bitter oranges) which looked like a cross between an orange and a lime. He explained that these fruits were also used to make  Ceviche and other marinades as the acidity helps to break down meat.

Ever since we came back from that trip, I have made sure there’s always a batch in the fridge at all times. Over the years the recipe has changed somewhat but this is how I make my version. Once you try  it, you will have it in your fridge all the time as well.

Pink onions 

  • 3 medium red onions
  • 1-2 scotch bonnets
  • 225 ml lime juice
  • Juice and zest of 1orange
  • 1 teaspoon of citric acid powder
  • 2 teaspoons of peppercorns
  • 1 teaspoon of pimento seeds
  • Pinch of sea salt.

Slice the onions lengthwise into 1/4 inch thick rings.

onion rings

Place them in a bowl and separate them with your fingers. Cover the rings in boiling water and cover with cling film for 15 minutes.

Finely chop the scotch bonnet(s) and place in a separate bowl with the lime and orange juice, zest, citric acid, peppercorns and pimento.

Give all the ingredients a good stir.

Drain off the onion water and add the onions to the lime mix making sure all the onions are covered in the juice. Add the salt.

Cover with cling film and leave in the fridge overnight.

pink onions

Decant into a sterilised glass jars, this will last in the fridge for about a month.

Serve them on pulled pork, fajitas, burgers and everything else.


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