Cebolla con Habanero
This traditional taco topping is tangy, spicy, crunchy, and so addictive. Cebolla con habanero is marinated with vinegar, lime juice and oregano for a lively side dish.
Servings 8 servings
Cost $5
Ingredients
- 1 large red onion thinly sliced
- 4 chiles habaneros habanero peppers, thinly sliced
- Juice of 1 lime
- 3 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 3/4 teaspoon salt
Instructions
- Open the habanero peppers by cutting them in half, then remove the seeds. Slice them into thin strips. I recommend wearing gloves when handling the habaneros.
- Place the sliced habanero in a medium bowl and add the lime juice and vinegar. Mix and let marinate for 30 minutes.
- Meanwhile, cut the red onion in half and then into very thin slices.
- After the habanero has marinated, add the onion slices to the bowl, followed by the oregano, olive oil, and salt. Mix well.
- Allow the mixture to sit for 10–15 minutes before serving.