Pickled Red Onions and Habanero

Pickled red onions and habanero are the perfect match for Cochinita Pibil, the acidity contrasting the tender roasted pork.

Ingredients

Procedure

1. Heat oil in a sauté pan over medium heat. Add red onion, habanero, and garlic. Let cook until softened.
2. Add bay leaf, allspice, oregano, and marjoram. Stir into onion mixture until fragrant.
3. Add water, cider vinegar, and salt. Cook until salt is fully dissolved. Cool and refrigerate for a minimum of 24 hours. Hold refrigerated until needed.