The tangy zip of these pickled onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for grilled Alaskan salmon.
Made to recipe and served with CL's companion recipe, spicy poblano burgers. Served leftovers along with CL's daikon & carrot pickles, sides to wasabi pork chops.
These were awesome by themselves and on the burger as well!
We loved these. They were super easy, and so yummy I could nibble on them anytime, not just as a condiment. I didn't have enough rice vinegar, so I used italian white wine vinegar instead. The acidity of that is higher so I replaced one tablespoon of the half cup of vinegar with water. I'll try it with the rice vinegar next time.
These are SO tasty - I just love them! I only had pickled jalapenos, but it still gave the onions a kick! Excellent and EASY!
