Sometimes your dish needs a hit of acid and a little bite. Raw red onions can overpower a dish, as much as I love them. These Chipotle Pickled Onions are quick and easy, and the perfect combination of acid and bite to top all of your favorite Mexican dishes. The bright color, slightly spicy and smokey flavor add depth and balance.
Quick Pickle
Ever since we started watching Chopped and heard Scott Conant rant about raw red onions, we looked at ways to tamp down the bite. He made a good point, although I would still argue that there is a place for a raw red onion, sometimes! It’s easy to quickly pickle red onions, and the bright color that follows can add so much to a dish.
To pickle them, all you need is vinegar, salt, sugar, and some spice (if you like.) Then just let them soak. These are great to make ahead, and can be stored in the fridge for a few days. You’ll end up using them though. We made them for Cinco De Mayo to top on our Black Bean Soup. They are great anywhere you need some acid. On eggs, grilled meats, snacks… the possibilities are endless!
Chipotle
Yesterday, Steve wrote all about Chipotle Peppers here, in his post about our refried beans. The smokey spice adds a little depth to the pickled onions. When we put it on top of our tostadas (coming later this week) you’ll see how it all comes together!
You could add other things here if chipotle isn’t your thing, though. Pickling spice, pepper corns, or garlic would all work. Or nothing at all. It’s really up to you. Depending on the chipotle sauce you use, you might need a little extra or a little less. Not all bottled sauce is created equal. You want enough that you can just taste it when you first add it. The pickling liquid should turn a little cloudy.
Onion
Our Chipotle Pickled Onions use a red onion. You need a hearty onion with a good bite to it for pickling. Plus, when you use a red onion they end up this beautiful color. We eat with our eyes, and the brightness these bring to the dish, both in color and flavor, are due to the red onion.
| This recipe is part of our Tostada Week |
Chipotle Pickled Onions
Ingredients
- ½ Red Onion, thinly sliced
- ½ cup Apple Cider Vinegar
- 1 tsp Sea Salt
- 1 tsp Sugar
- 5-8 dash Chipotle Hot Sauce*
Instructions
- Slice the red onion thinly and place in a non-reactive bowl
- Add the vinegar, salt and sugar and then a few dashes of the chipotle hot sauce
- Stir gently and then let sit at room temperature for one hour
- Store in an airtight container in the fridge for up to one week
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