I was inspired to make this recipe when I stumbled upon a new to me food blog by the name of Oakie Dokie Artichokie.  Besides being a lovely site to poke around on, Stephanie’s Peruvian background is evident in many of her recipes.  We love Peruvian food so this new found love is very welcome in our kitchen.

We have been locked in a conference room one and off for the past two weeks, and whenever I get a chance I head over to one of many favorite food sites, to torture myself.  I am been spending a few looney minutes with Stephanie.  One recipe that really screams at me is her pan-seared turkey burgers.  At first, it was the bun, that got my belly grumbling.  Then it was the seasoned ground turkey that kept the hunger pains growing.  Then I noticed the red onions and jalapenos dripping down the side of the burger.  Sold.  While I really want to eat the whole darn burger, those pickled red onions had me.

Our last supper at home before embarking on the next business trip was a Drunken Halibut.  I wanted to keep the meal simple, so I ran over to grab Stephanie’s pickled red onion relish recipe.  The only changes I really made was that I smoked the peppers for a bit and used fresh spring baby red onions.  The process is simple.  Simple.  Simple.  It was so good that I could not stop eating by the spoonfuls, and it was the perfect companion for the halibut.  The halibut was slightly smokey  (thanks to Mezcal) and the spicy pickled onions meshed really well.  We tenderly wrapped warm chunks of the halibut between warm corn tortillas that had been smothered with the spicy red onions and called it a meal.

*if you have extra left over, put it into a jar and use within a couple of days.  Melt some cheese on a tortilla, and spread some of the pickled salad over the top.  Great snack or light lunch when you had a slice (or two) of avocado.

Pickled Red Onion Salad


*inspired by Oakie Dokie Artichokie

2 medium spring red onions, cut in half and sliced paper thin (or 1 medium red onion)

2 jalapeño chilies

5 medium limes, juiced

maldon salt

How To:

Over a low flame on your stove, using tongs, slowly roast one of the jalapeños until blackened. This will only take about 3 – 5 minutes.

Set aside until cooled.

Peel off the blackened skin.

Cut into circles, keeping the seeds.

Cut the remaining jalapeño in half, leave (or remove) the seeds, and slice into thin pieces.

In a bowl add the sliced onions, chilies and lime juice. Stir.

Sprinkle with the salt to taste. Stir.

Set aside for an hour.






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