The Baja Salad from Caviar Bananas
Photo courtesy of Caviar & Bananas

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  • 1½ quarts water
  • Ice
  • 2 pounds red onions, julienned
  • 1 tablespoon minced garlic
  • 2 tablespoons salt
  • 1 cup red wine vinegar
  • ½ cup orange juice
  • ½ cup lime juice
  • ½ teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 jalapeño, small diced
  1. In a deep mixing bowl, add ½ quart of water and enough ice to make an ice bath. Set aside.
  2. In a large pot, bring 1 quart water to boil, add onions, allow to boil 30 seconds then remove and strain onions and place immediately in ice bath.
  3. In a large non-reactive container, mix remaining ingredients well.
  4. Drain onions from ice bath, then add to pickling liquid, cover and refrigerate for a minimum of 3 hours.
  • from Chef Scott Roule of Caviar & Bananas, Charleston, SC

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