Tequila Pickled Red Onions

At home, we lovingly refer to tequila as "ta-kill-ya". And we have sufficient collective stories to validate the title. Although my sweet and powerful tangerine margarita was passed down from a cocktail master and is certifiably epic, I still reserve consumption of ta-kill-ya for special occasions.

On the other hand, this vibrant liquor can accentuate a variety of flavors in a cooked dish or, as in the case of this recipe, a pickled one. I love pairing pickles with almost any Mexican food. My favorites are pickled carrot & jalapeño and these tequila pickled red onions. Since getting my hands on fresh jalapeños in Paris is impossible, I must leave the carrot and jalapeño mix to Señor Herdez or La Morena for now. However, a quick trip to a fresh market that sells African or Indian products and produce will turn turn up the fresh ingredients required to make this delicious recipe any day.

Pickled onions add just the right kick to a number of dishes that see heavy rotation in my kitchen.  I reach to them for a burst of flavor over grilled fish or chicken or as a tangy garnish on top of blended squash and carrot soup. And finally, I admit, they have permanently replaced the traditional raw onions over my bowl of pinto beans. There. I said it. The tequila pickled red onion is addicting and delicious.

Also enjoy them with fried green plantains, refried beans, tacos, sauteed shrimp, ceviche, stewed chicken, etc...

Ingredients

• 1/4 cup apple cider vinegar (alt. red wine vinegar)
• 1/4 cup orange juice
• 2 tablespoons tequila (I prefer El Jimador Reposado)
• 2 tablespoons sugar (alt. Honey or Agave)
• 1 tablespoons fresh ginger, chopped fine
• 1 tablespoons Habanero pepper, chopped fine
• 1 dried chile de árbol (Optional, for those that like it spicy)
• 1 pinch salt
• 1 large red onion, cut in half and sliced very thin

Preparation

1. Chop all fresh ingredients.
2. Place sliced onions in a jar. Set aside.
3. Add everything else to a small pot. Heat until the sugar melts and the fresh ingredients soften just a bit (about 3 minutes).
4. Pour liquid over onions. Cover. Shake to blend. Refrigerate.
5. Enjoy tequila pickled onions well-chilled.

~Two of my favorite places to shop for African and Indian products and produce in Paris are the covered market near the Basilique de Saint-Denis metro stop (African/Caribbean) and the grocer called G and Co, across from the La Chapelle Metro stop (Indian/Caribbean).~