Pickled Onion with Fire Roasted Chiles and Garlic

Ingredients

• 3 to 4garlic cloves, unpeeled
• 2 to 3fresh xcatic, banana, yellow wax, güero or jalapeño chiles
• 475 ml (2 cups)white distilled vinegar
• 2 large or 3 mediumred onions, halved and thinly sliced
• 2bay leaves
• 2 teaspoonskosher or coarse sea salt
• ½ teaspoonground black pepper

Instructions

1. 1

   Char the aromatics

   Heat a comal, griddle or skillet over medium heat. Toast the unpeeled garlic cloves and chiles until thoroughly softened and their skins are completely charred, about 6 to 8 minutes. Remove them from the heat, peel the garlic and remove the stems from the chiles.

2. 2

   Boil the vinegar

   Pour the vinegar into a medium saucepan and add the toasted chiles and garlic, sliced onions, bay leaves, salt and pepper. Set the pan over medium-high heat and bring the mixture to a rolling boil, then turn off the heat immediately. Leave it to cool. Store in an airtight container in the refrigerator for up to a couple of weeks.

What are pickled onions?

Pickled onions are a tangy condiment made by steeping sliced onions in vinegar, often with spices or chillies. This version, featured in Pati’s Mexican Table, pairs the onions with fire-roasted chiles and garlic, a flavourful match for the Yucatán-inspired meats in the episode.

The quick-boil method softens the onions without requiring a long pickling wait. Charring the aromatics first adds a smoky edge to the sharp vinegar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 31 calories, 1g protein, 7g carbs, 0g fat.

The onions provide most of the carbohydrates, while the vinegar, garlic and chiles contribute very little energy; the recipe contains almost no fat and only a small amount of protein. Serve a modest portion alongside a protein-rich main and vegetables or beans for a more balanced plate.

Choosing the chiles

Heat level: The recipe allows xcatic, banana, yellow wax, güero or jalapeño chiles. Choose according to what you can find and how much heat you want; the finished chiles remain in the pickle.

Handling: Removing the stems is part of the method, but the chiles are otherwise kept whole. For less heat at the table, serve them separately from the onions.

Char the garlic and chiles

Dry surface: Put the unpeeled garlic and whole chiles directly on a preheated comal, griddle or skillet over medium heat. Turning them as needed helps the skins char around the sides.

Doneness: The recipe calls for fully softened flesh and completely charred skin, which takes about 6 to 8 minutes. Peel the garlic after cooking; the chiles do not need peeling.

Keep the onions crisp

Even slices: Halve the onions and slice them thinly so the vinegar can reach them evenly. Keeping the slices similar in thickness also gives the pickle a consistent texture.

Brief heat: Bring the vinegar mixture to a rolling boil, then switch off the heat straight away. Prolonged boiling can make the onions softer than intended.

Cooling and timing

Quick preparation: The listed total time is 5 minutes, although charring the aromatics takes about 6 to 8 minutes in the method. Allow extra time for the mixture to cool before serving or refrigerating.

Flavour: The recipe does not specify a marinating time. Cooling gives the ingredients a chance to mingle, and chilling makes the pickle easy to keep ready for later meals.

How to serve them

With savoury dishes: Spoon the onions over tacos, grilled meats or other rich mains for a tart, crunchy contrast. The chiles and garlic can be served alongside for diners who want more smoky heat.

On the plate: A small serving can brighten beans, rice or a sandwich as well. Use a clean fork or spoon when serving from the storage container.

Recipe notes & tips

• Use a well-ventilated kitchen when charring the chiles, as their smoke can be pungent.
• Keep the garlic unpeeled while toasting so the cloves soften without scorching as quickly.
• Slice the onions thinly and evenly for a consistent pickle.
• Turn the garlic and chiles during charring so their skins colour on all sides.
• Transfer the cooled mixture to an airtight container for refrigeration.
• Use a clean utensil each time you take onions from the container.

Variations

• Milder chiles: Choose banana, yellow wax or güero chiles for a gentler option than jalapeños.
• More heat: Use jalapeños and leave the chiles in the serving bowl for those who like extra spice.
• White onion: Swap in white onions for a sharper-tasting pickle.
• Extra pepper: Add a little more ground black pepper for a more pronounced peppery note.
• Serve the garlic: Include a charred garlic clove with the onions as a smoky savoury accent.

Common mistakes to avoid

• Under-charring the chiles: Cook until the skins are completely charred and the chiles have softened.
• Leaving the garlic unpeeled: Peel the cloves after toasting and before adding them to the saucepan.
• Boiling for too long: Turn off the heat as soon as the vinegar mixture reaches a rolling boil.
• Cutting uneven slices: Slice the onions to a similar thickness so they pickle evenly.
• Packing the pickle while hot: Let the mixture cool before transferring it to its airtight storage container.

How to store

Once cooled, keep the pickle in an airtight container in the refrigerator for up to a couple of weeks. Serve it cold or let a portion come briefly to room temperature; it does not need reheating.

Frequently asked questions