Lime-Pickled Onion With Jalapeño Peppers
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Lime-Pickled Onion With Jalapeno Peppers
Photography by Jodi Pudge
This recipe makes 42 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp: about | - |
| cal | 44 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 1 mg1mg sodium |
| potassium | 15 mg15mg potassium |
| % RDI: | - |
| vit C | 33 vit C |
| folate | 11 folate |
Serve this simple and pretty pickle as a garnish for roast lamb or pork, as a table condiment with Mexican seafood dishes or as a taco topping.
Ingredients
- 1 red onion , thinly sliced1 red onion, thinly sliced
- 3 jalapeño peppers , halved lengthwise and seeded3 jalapeño peppers, halved lengthwise and seeded
- 1 tbsp salt 1 tbsp salt
- 1/3 cup lime juice 1/3 cup lime juice
- 2 tbsp white wine vinegar 2 tbsp white wine vinegar or cider vinegar
- 1 tsp granulated sugar 1 tsp granulated sugar
Preparation
In bowl, toss together onion, jalapeño peppers and salt ; let stand for 1 hour.
Transfer to sieve; rinse under cold water. Transfer to bowl; cover with cold water by 2 inches (5 cm); soak for 15 minutes. Return to sieve and rinse again under cold water. Drain, pressing out liquid.
Chop jalapeños; place in bowl. Add onion, lime juice, vinegar and sugar; toss to combine. Let stand for at least 1 hour or refrigerate in airtight container for up to 5 days.
Transfer to sieve; rinse under cold water. Transfer to bowl; cover with cold water by 2 inches (5 cm); soak for 15 minutes. Return to sieve and rinse again under cold water. Drain, pressing out liquid.
Chop jalapeños; place in bowl. Add onion, lime juice, vinegar and sugar; toss to combine. Let stand for at least 1 hour or refrigerate in airtight container for up to 5 days.
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Mexican; Condiments/sauces; Red onions; Jalapeno pepper; Limes; Vinegar; 100 calories;
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