Pickled red onions encurtido (curtido)
The perfect topping for tacos and a great add-on to salads, sandwiches, or even avocado toast for breakfast. You can have it any way you like.Encurtido is a classic!
Equipment
- Glass airtight container
Ingredients
- ⅓ of red onion sliced into thin strips
- 1 serrano chili (optional)
- The juice of 1 lemon
- 2 cups of vinegar (enough to cover the onion strips)
- Salt to taste
Instructions
- Slice the red onion into thin strips
- Slice the serrano chilies
- Put the red onion and chili slices inside the jar
- Press one lemon´s juice and add salt to taste
- Fill the jar with vinegar, until you cover red onion and chili slices completely
- Put the container inside the fridge for 2 days to marinate the onions and the chilies
Notes
I have used pickled red onions as a topping for fish tacos, cochinita pibil, avocado toasts, and many other dishes. Still, it's a great topping for many other dishes and a Latino classic on its own.
I like chile serrano with my encurtido sometimes, but you can add your favorite chile to enjoy a hot punch of taste!
