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Episode 207: Tex Meets Mex

Salpicon

Salpicon, a Mexican relish made from pickled onions fired up with habanero chiles, is traditionally served with Cochinita Pibil.

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Salpicon

Recipe Notes

  • Yield: Makes 4 to 5 cups

Ingredients

  • 2 medium red onions, thinly sliced crosswise
  • 1 to 3 habanero chiles, seeded (for spicier salpicon, leave the seeds in)
  • 4 teaspoons coarse salt (kosher or sea)
  • 2 cups sour orange juice (8 to 10 oranges), fresh lime juice, or distilled white vinegar

Recipe Steps

1: Mince the habaneros. Place the onions and habaneros in a nonreactive bowl. Add the salt and sour orange juice and stir to mix. Let the mixture pickle in the refrigerator for at least 2 hours or as long as overnight.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.

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