PICKLED ONIONS AND HABANERO CHILES
The Two Hot Tamales did this on FoodTV quite a few years ago---It makes a nice hot 'n spicy side for grilled or broiled meats or chicken.
Heat Scale = Very Very hot

6 Red Onions -- sliced thin
Boiling Water
1 1/2 cups Orange Juice
1 1/2 cups Lime Juice
2 Habanero Chiles, stemmed and seeded, -- finely chopped
1 teaspoon Salt

Place onions into large bowl and pour boiling water over; drain. Conbine juices, chiles and salt; pour over onions. Let stand at room temperature from 20 minutes to 1/2 day.

Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved