Pickled Red Onions a la Yucateca

Ingredients

• 1 cup bitter orange juice or its substitute
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher or coarse sea salt (or to taste)
• 1 large red onion (thinly sliced)
• 2 bay leaves
• 1 banana pepper or jalapeño (roasted, broiled, or charred)

Instructions

1. 1

   Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.

2. 2

   Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.

3. 3

   Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.