Recipe information
Yield
Makes about 3 cups
Ingredients
1
1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices
1
1/2 teaspoons salt
1
/2 teaspoon dried oregano
1
cup fresh lime juice
1
/2 cup distilled white vinegar
1
small habanero chile
Need to make a substitution?
Preparation
Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.