Recipe courtesy of Jocqui Smollett
Pickled Red Onions and Fresno Chiles
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 103
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 680
- Total: 25 min (includes cooling time)
- Active: 10 min
Ingredients
1 cup distilled white vinegar
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced
Directions
- Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
- Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.