Curtido is a topping made from pickled and slightly fermented red onions and habanero peppers. It's tangy, a little sweet, has just the right amount of spice. You can eat it as a side or a topping for tacos or nachos.
Prep Time5 minutesminutes
Cook Time10 minutesminutes
Total Time15 minutesminutes
Ingredients
4 - 5habanero peppers, sliced thin
1large red onion, sliced thin
2clovesgarlic, minced
½cupapple cider vinegar
½cupwhite vinegar
½cupfresh squeezed lime juice
½cupwater
1tablespoon100% maple syrup, or granulated sugar
1teaspoonkosher salt
Instructions
In a large bowl, toss to combine habaneros, red onion and garlic. Transfer the habanero mixture into a large quart jar with a lid, pushing them down into the jar. Leave 1/4th inch empty at the top of the jar.
In a small saucepan, combine the remaining ingredients and heat until boiling. Remove from the burner and pour over the onions and peppers, until covering them completely. Place the lid on the jar and let them sit until cool and then refrigerate until ready to use.
You can serve these the day they are made, but they are best made the day before.
Notes
Storage: You can store them in a glass jar on the counter or in the refrigerator for up to 2 weeks. Ours are always gone by then, but they may keep up to 3 weeks.