Getting your player ready...
From “Antojitos,” by Barbara Sibley and Margaritte Malfy. Makes about 1 cup.
Ingredients
1 cup thinly sliced red onion
1 cup freshly squeezed lime juice (about 8 limes)
1 tablespoon finely chopped habanero chile, or 2 tablespoons finely chopped jalapeño
1 teaspoon kosher salt
Directions
In a nonreactive (glass or porcelain) bowl, stir together the onion, lime juice, chile and salt. Cover the bowl and refrigerate for three hours. Taste a little of the pickling juice and adjust the amount of salt, if necessary, then serve. Or, transfer to a glass jar or other nonreactive container, cover tightly and refrigerate for up to one week.
