Here is another of the recipes I learned in Tulum, Mexico at a cooking class I took at Altamar Restaurant. I love to put a few strips of this on top of a taco. Yes, it is quite hot because of the Habanero chili, but you could use a piece of banana pepper instead if you’re afraid of the heat, or just leave it out altogether. It is a really simple recipe, and it only needs to sit for about half hour before consuming, but I prefer it after it has sat overnight or even a few days.
What you need:
- 100 grams red onion
- 100 ml sour orange juice (or lemon juice with a little orange juice mixed in)
- 10 grams Habanero chili
What you do:
- Roast the Habanero on a gas stove or barbecue until it has blackened slightly all over. Chop it very finely. Only use a little piece of it if you want this to be milder.
- Slice the red onion as thinly as you can and put it into a bowl or jar. Add the Habanero to the onions, then pour the orange/lemon juice over the top. Give it a little stir, then cover and refrigerate for half an hour or overnight.
- Serve on tacos, empanadas, or another favourite Mexican dish. A little sour cream or plain yogurt will help cut the heat.