Pickled Peppers and Onions

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This is a tasty topping for tacos or fajitas. It’s got a good zing from the lime juice and a little heat from the peppers.

To make, gather half a medium red onion, 1 serrano pepper, 1 red chili* and 2 limes. Also grab either a mandoline or a really sharp knife. If you’re using the mandoline, slice the onions on the middle thickness setting** and the peppers on the thinness setting. If you’re slicing by hand, just slice as thin as you can. Squeeze in the juice of the limes and 1tbl extra-virgin olive oil. Sprinkle with salt and Mexican oregano.*** Stir to combine. Let sit at room temperature for 30 minutes or make ahead and refrigerate. Stays fresh for a few says, keep in the fridge.

Cook’s Note:

* The red chili is sometimes called a Fresno chili pepper. But you can use what ever kind of spicy pepper suits your taste.

** Our mandoline has 3 thickness settings. If yours has more than that, aim for the onions to be maybe 1/8th” thick and the peppers on the thinness setting.

*** I found Mexican oregano at Savory Spice Shop but if you don’t have it or can’t get it, use regular oregano instead or even a little fresh cilantro.

This relish would also be tasty on top of a burger or hot dogs. Or use it to jazz up tuna salad or sandwiches.

Ingredients

half a medium red onion

1 serrano pepper

1 red chili pepper

2 limes

1tbl extra-virgin olive oil

pinch of Mexican oregano

pinch of salt

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