Pickled Peruvian Onions

Jenna Carpenter- Health Coach Cardiff by the sea, CA

Oh yes, this happened last week and it was amazing! Wanna guess what’s in this jar? Pickled Peruvian Onions, that’s right! It’s pretty simple and the good news is you can put these bad boys on almost anything AND they last for a good week or two. A few key reasons why you should make these: they make your food look and taste delcioso ( the Spanish word for delicious). Besides that, red onions actual have some seriously awesome health benefits. Did you know they are:

Amazing right? So, shall we get started on what the magic ingredients are? When I said simple, I meant it, here we go…

3-5 medium sized red onions

1/2 cup of lime juice

1/4 cup cilantro

1 jalapeno

Ready for some directions? Ok, so chop those onions up nice and thin (pro-tip: wear goggles and breath through your mouth…no really it helps!!). Salt the onions all over and let sweat for 10-15 minutes and then rinse. In the meantime, you can juice limes and muddle jalapeno and other spices (if you would like) such as cayenne, paprika, garlic powder, and salt. When ready throw all the items in a jar and stir. I like to shake the jar up and give ’em a good day to sit to soak up the extra flavor, but that’s just me!

I made these onions last week and brought them with me on my Climbing Yoga Retreat. It’s a really easy “condiment” to make and give my food extra flavor while camping. I highly recommend packing it in your cooler this summer. I like to think it keeps the mosquitos away! You can find this recipe in my cookbook, be sure to check it out!


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