RECIPE 👉 https://www.rickbayless.com/recipe/pi...

These are a common and welcome condiment for tacos, tostadas and the like throughout much of Mexico, though people don’t write about them nearly as much as they do the salsas.

You can make them with lime, which is very fresh tasting and, I believe, the most common, or with very light vinegar. I’ve occasionally seen a dash of oil added—olive oil would be my choice—which adds a little balancing richness.

When manzano chiles are used, they take focus over the onions. When it’s habaneros, so little is used (because of their heat) that most people would call simply call these “spicy pickled onions.” White onions are the most common, but red onions are welcome here too. If you are not planning to use the onions within a day or so, it’s best to pickle them in vinegar. Lime fades in flavor.