'Habaneros en Escabeche' - Pickled habaneros

Serving: 1 medium sized jar 

Ingredients

• 3 white onions peeled and halved
• ½ habanero, stalk removed
• 2.5 limes juiced
• 30 ml olive oil
• 1 tsp salt
• 1 tsp oregano

Method

These benefit from being made a few hours or the day before in advance - with time to marinate in the fridge

1. Prep the onions: slice the peeled onion halves into 0.25 cm thin half moon strips. Then tip the sliced onions into a container (best to use something with a lid like a jar or tupperware so you can shake it well afterwards)
   
   
2. Prep the habaneros: slice the habanero lengthways into extra thin slithers (slimmer than the onion). Then tip the sliced habaneros into the container with the onions
   
   
3. Add all remaining ingredients to the habanero-onion mix. Seal the container shut with the lid
   
   
4. Shake it: give the container a really good shake a few times to ensure the habanero-onion mix is well coated by the liquid and spices
   
   
5. Store in the fridge and every so often give it another good shake to re-shuffle the liquid. It'll keep up to a few weeks!