Pickled red onions (Escabeche rojo)

Pickling is at the core of every culture in the world. It was traditionally used to preserve foods for travel and during times of hardship. Today, this art is also important on our tables, adding pops of flavour to dishes.

These pickled onions are terrific. They have a light acidity from the milder red wine vinegar and a hint of heat from the chillies I added. The herbs add nuances of earthiness to the pickles. There are two versions. I like the raw version, but the cooked version has a more intense flavour profile.

This is an excellent book from the famed restaurant in San Francisco. I love the recipes and flavours in it. The chef has compiled a superb selection of traditional and contemporary recipes to satisfy your palate and quench your cravings for great Mexican food. I love to cook from this book.

For more recipes from this cookbook, click here.

Ingredients:

3 tablespoons oil

1-2 fresh habanero chillies, or other chillies to taste, thinly sliced

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano, Mexican preferred

1/2 teaspoon allspice

Salt, to taste

4 red onions, thinly sliced and separated

1 carrot, thinly sliced into half circles

1/2 teaspoon annatto seeds, lightly crushed

1/2 cup red wine vinegar

There are two versions of this dish.

The raw version:

Mix all the ingredients well and allow to marinate for 2 days at minimum and 5 days at maximum. Store in the fridge.

The cooked version:

Heat the oil on low heat in a frying pan. Add the garlic, habanero, and bay leaf and cook for 1 minute until the garlic is light golden in colour. Add the thyme, oregano, allspice, and salt and toss well.

Add the onion, carrot and annatto seeds and fry for 1 minute. Add the vinegar and de-glaze the pan. Pour into a mason jar or bottle.

Marinate for a minimum of 24 hours and a maximum of 3 days.

Serve at room temperature with tacos, burritos and other Mexican fare.