Red pickled onions are a classic garnishing for Mexican moles, cochinita, and pastor tacos, but do not hesitate to try them in any dish you like. They make a great combination for seafood specialties too!



Yields 100 g

  • 1 red onion
  • 1 chili
  • 1 lime
  • vinegar
  • kosher salt


  1. Halve theĀ onion andĀ cut itĀ into 1/4Ā cmĀ slices.
  2. Quarter theĀ chili lengthwise andĀ cut itĀ into very thinĀ slices.
  3. Put theĀ onions andĀ theĀ chili into aĀ bowl.
  4. Juice theĀ lime, andĀ add vinegar into theĀ bowl, andĀ mixĀ again.
  5. Add salt, thoroughly mix, andĀ add more salt ifĀ needed.
  6. Leave inĀ aĀ closed container onĀ theĀ counter forĀ atĀ least 30Ā minutesā€Æā€”ā€ÆtheĀ more theĀ better.

Notes & tips

Try using different types of chilies when preparing the onions, the original Mexican recipe calls for habaneros, but they can be too spicy for some people and also sometimes too expensive.

If you can prepare the onions 4 to 5 hours ahead of serving them it will enhance their flavors.

If you use white or yellow onions, try adding extra lime juice to reach the right level of acidity.