A topping for Chipotle Black Bean burgers, or any sandwiches, salads or burgers. Originally published as part of Seasonal Chef Maria Reina’s Small Bites Throwdown.
Adapted from Bobby Flays’s Oaxaca Hot Dog Recipe on foodnetwork.com.
Ingredients
- 2 cipollini onions sliced thin, or 1 small red onion
- 2 garlic cloves, sliced in half
- 1 teaspoon finely diced jalapeno pepper
- 12 leaves of cilantro roughly chopped, 2-3 stems
- 1/2 cup fresh lime juice from 2-3 limes
- 1/2 cup white vinegar
- 1 teaspoon each of superfine sugar and kosher salt
Instructions
- Place the onion, garlic, pepper and cilantro in a non-reactive container. Then place the lime juice, vinegar, salt and sugar in a small glass measuring cup. Microwave the liquid on high for 1 minute. Pour over the onion mix and set aside to cool. Refrigerate the unused portion.
Pickled Onions
2 cipollini onions sliced thin, or 1 small red onion
2 garlic cloves, sliced in half
1 teaspoon finely diced jalapeno pepper
12 leaves of cilantro roughly chopped, 2-3 stems
1/2 cup fresh lime juice from 2-3 limes
1/2 cup white vinegar
1 teaspoon each of superfine sugar and kosher salt
Place the onion, garlic, pepper and cilantro in a non-reactive container. Then place the lime juice, vinegar, salt and sugar in a small glass measuring cup. Microwave the liquid on high for 1 minute. Pour over the onion mix and set aside to cool. Refrigerate the unused portion.
Adapted from Bobby Flays’s Oaxaca Hot Dog Recipe on foodnetwork.com.
