Cebollas Curtidas
                                                                  


INGREDIENTS:
2 MEDIUM RED ONIONS
1 CUP LIME JUICE
1 CUP WHITE VINEGAR
1/2 TSP MEXICAN OREGANO
1/2 TSP SEA SALT
1-2 HABANERO PEPPERS

DIRECTIONS:
SLICE OR DICE RED ONIONS.
COVER WITH HALF WHITE DISTILLED VINEGAR AND HALF LIME JUICE.
ADD 1/2 TSP MEXICAN OREGANO AND 1/2 TSP SEA SALT. RINSE 1-2 HABANERO PEPPERS. MAKE A SLIT IN THE POINTED END AND PUSH DOWN INTO ONIONS. COVER AND REFRIGERATE FOR A FEW HOURS OR OVERNIGHT.
STIR OCCASIONALLY.
YOU CAN STORE FOR A WEEK.