Crisp, tangy, and with just the right amount of heat, they bring a refreshing punch of flavor to any dish.
This post is a recipe for Mexican pickled red onion using lime juice, red onion, jalapeno and sea salt. It is tangy, spicy, and refreshing. A great side dish to any sandwich, a hearty meaty main course, and much more!
A Quick Addiction
There’s something undeniably special about pickled Mexican red onions. Crisp, tangy, and with just the right amount of heat, they bring a refreshing punch of flavour to any dish. Whether you’re enjoying tacos, tortas, or grilled meats, these pickled onions add a bright and zesty contrast that elevates every bite.
Made with simple ingredients like lime juice, blistered jalapeños, and salt, this recipe is as easy to prepare as it is to devour. The onions soak up the acidity of the lime, while the blistered jalapeños lend a smoky heat, making this side dish truly irresistible.
Why You Should Try This Recipe
If you're looking to add a bold burst of flavour to your meals, this pickled Mexican red onion recipe is a must-try. Not only is it incredibly simple to make, but it also requires minimal ingredients that are likely already in your kitchen.
The combination of tart lime juice and the subtle heat from blistered jalapeños creates a balanced, vibrant topping that you’ll find yourself craving. Best of all, these onions are incredibly versatile—use them to garnish tacos, sprinkle over grilled meats, or even toss into a fresh salad for added crunch and zing.
Why They're So Addicting
One bite of these pickled onions, and you’ll understand why they’re so hard to resist. The crisp texture of the red onion, paired with the tang of lime and the smoky heat of the jalapeño, creates a flavor profile that’s both refreshing and satisfying.
They hit all the right notes—sour, salty, and just a hint of spicy—which keeps you coming back for more. Whether you’re adding them to your meal or eating them straight out of the jar (no judgment here), their bold, bright taste is downright addicting.
How to Pair This Dish
Pickled Mexican red onions are perfect as a topping for tacos, tostadas, or pulled pork (photo below). Their tangy flavor pairs especially well with rich meats like carnitas, barbacoa, or even grilled steak. If you’re looking for something lighter, try adding them to your salads, sandwiches, or grain bowls.
These onions can also bring a pop of color and flavor to your appetizers—think guacamole, nachos, or even ceviche. The possibilities are endless, and the onions' sharp, citrusy bite makes them a complementary side dish for almost any meal.
Easy One Pot Lemon Garlic Chicken with Rice Pilaf
Ingredients
Red onion
One large red onion or two medium red onions will do. Slice them thinly for best results. These onions store well in the fridge for 3-4 days.
Lime
Fresh lime juice is essential. It adds a refreshing tanginess that makes the pickled onions bright and tasty.
Jalapeños
Thinly slice one or two jalapeños (depending on your heat preference) to add a spicy kick to your pickled onions.
Sea Salt
A generous pinch of sea salt helps balance out the flavours and enhances the natural sweetness of the onions.
Summary
These pickled Mexican red onions are a vibrant and flavorful addition to any meal, with their tangy, slightly spicy taste that pairs well with almost everything. From tacos to grilled meats, their versatility and addictive flavor make them a must-have in your kitchen.
Best of all, they’re incredibly easy to prepare with just a few simple ingredients. Once you try them, you’ll be reaching for them again and again!
Mexican Pickled Red Onion
Ingredients
- 1 large red onion
- 2 jalapenos
- 3-5 limes
- 1 tsp sea salt
Instructions
- Slice the red onions and jalapeños thinly.
- In a small bowl, juice a few limes until you have enough liquid to cover the onions and jalapeños.
- Add the sea salt to the lime juice, stirring until dissolved.
- Combine the onions, jalapeños, and any optional add-ins in a jar or bowl.
- Pour the lime juice mixture over the onions until fully submerged.
- Let the mixture sit at room temperature for about 30 minutes to an hour before serving, or refrigerate for longer marination.
