Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Salsas, Sauces and Condiments

Pickled Red Onions

Cebollas en Escabeche

Makes 1cup

Ingredients

1 small red onion, peeled and cut in half
1/2 cup fresh lime juice
Salt

Directions

With a knife or food processor, thinly slice the onions.  Scoop into a non-reactive bowl.  Pour boiling water over them, count to 10, then immediately pour the onions into a strainer.  Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt.  Cover and refrigerate for at least 1 hour. 

These will last for a week or more in the refrigerator.  

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