Salpicon, a Mexican relish made from pickled onions fired up with habanero chiles, is traditionally served with Cochinita Pibil.
Other Recipes from Episode 207: Tex Meets Mex
- Yield: Makes 4 to 5 cups
- 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
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.
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