OK so I finally got around to doing the Rick Bayless thing about
marinating red onion slices. I squeezed fresh lime juice over the onions
through in a dash of salt and waited a day or two. The color came out
perfectly but seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a
bottled lime juice from Mexico with MSG?

Any tips?

"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about
marinating red onion slices. I squeezed fresh lime juice over the onions
through in a dash of salt and waited a day or two. The color came out
perfectly but seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a
bottled lime juice from Mexico with MSG?

Any tips?

After slicing the onion, suggest using real lemons (the little green ones,
not lemons the big yellow ones) fresh. And add a few slices of de-seeded
jalapeno and a few slices from a carrot. Bring the mix to a boil, quickly,
then shut all heat off and put in frige. Try it four hours later. Oh, and a
bit of salt.

"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about
marinating red onion slices. I squeezed fresh lime juice over the onions
through in a dash of salt and waited a day or two. The color came out
perfectly but seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled
lime juice from Mexico with MSG?

Any tips?
his other one is:
1 Red Onion thin sliced , 1/4 tspn black Pepper, 1/4 tspn cumin, 1/2 tspn
Mx Oregano, 2 cloves garlic. 1/4 tspn salt and 1/3 cider vinegar?

Blanch the onions in boiling salted water for 45 seconds to a minute remove
and cool, add the rest of the ingred, add enough water to barely cover and
let sit for several hours.

Jamisons, "The Border Cookbook": 1 red onion, sliced, hot water, 1/2 cup red
wine vinegar., 3 oz Frozen OJ concentrate, 2 cloves garlic minced, 1/3 Tspn
Mx Oregano, 1/4 tspn toasted cumin ground and pinch of salt.

Pour hot water over onion to 1 inch over and let sit for 15 min. pour off
the H20, add the other ingred and refrid. for 24 hours, ( I would cover/
plastic wrap to keep the smell out of the rest of the food in the fridge)
serve with the quintessential Arracheras, slow cooked Pork al Pastor, soft
tacos or on Chicken topped Nachos. States they keep well for up to 2 weeks
in the fridge.

Sounds like the key is to blanch, I don't think Key Limes vs the Green Lemon
we tend to use in the States will make that much difference, kinda of like
combining too many citric acids, which I can see to an extent in a cerviche,
but not a marinade. Use one, either a citrus or a vinegar; the strength
of the acid is the key to the marinading time.

"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about marinating
red onion slices. I squeezed fresh lime juice over the onions through in a
dash of salt and waited a day or two. The color came out perfectly but seemed
a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled lime
juice from Mexico with MSG?

Any tips?

American limes (big ones) or Mexican limes (key limes) and how ripe were the
limes?

Dimitri

I sometimes find lime bitter also. My recipe calls for Japanese Rice
vinegar which is less acidic than cider vinegar.
Carolyn
"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about
marinating red onion slices. I squeezed fresh lime juice over the onions
through in a dash of salt and waited a day or two. The color came out
perfectly but seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled
lime juice from Mexico with MSG?

Any tips?

Dimitri wrote:
"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about marinating
red onion slices. I squeezed fresh lime juice over the onions through in a
dash of salt and waited a day or two. The color came out perfectly but seemed
a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled lime
juice from Mexico with MSG?

Any tips?

American limes (big ones) or Mexican limes (key limes) and how ripe were the
limes?

Dimitri


I think that may have been the problem. I was using American Limes and a
couple were over ripe. What do you think? Try the Mexican limes? That's
a lot of squeezing

"Sonoran Dude" wrote in message
. ..
Dimitri wrote:
"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about
marinating red onion slices. I squeezed fresh lime juice over the onions
through in a dash of salt and waited a day or two. The color came out
perfectly but seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a
bottled lime juice from Mexico with MSG?

Any tips?

American limes (big ones) or Mexican limes (key limes) and how ripe were
the limes?

Dimitri
I think that may have been the problem. I was using American Limes and a
couple were over ripe. What do you think? Try the Mexican limes? That's a
lot of squeezing

"Sonoran Dude" wrote in message
. ..
Dimitri wrote:
"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about marinating
red onion slices. I squeezed fresh lime juice over the onions through in a
dash of salt and waited a day or two. The color came out perfectly but
seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled
lime juice from Mexico with MSG?

Any tips?

American limes (big ones) or Mexican limes (key limes) and how ripe were the
limes?

Dimitri
I think that may have been the problem. I was using American Limes and a
couple were over ripe. What do you think? Try the Mexican limes? That's a lot
of squeezing

How much does the recipe call for?

I think the Mexican limes are sweeter or at the very least less bitter..

There is a product I use for Margaritas it's in the juice section of
supermarkets called Key Lime Juice.

Under normal circumstances I just use a fork with the lime cut in half.

Dimitri

Dimitri wrote:
"Sonoran Dude" wrote in message
. ..
Dimitri wrote:
"Sonoran Dude" wrote in message
. ..
OK so I finally got around to doing the Rick Bayless thing about marinating
red onion slices. I squeezed fresh lime juice over the onions through in a
dash of salt and waited a day or two. The color came out perfectly but
seemed a little bitter.

Should I rinse the onions after cutting to sweeten them up? Use a bottled
lime juice from Mexico with MSG?

Any tips?
American limes (big ones) or Mexican limes (key limes) and how ripe were the
limes?

Dimitri
I think that may have been the problem. I was using American Limes and a
couple were over ripe. What do you think? Try the Mexican limes? That's a lot
of squeezing

How much does the recipe call for?

I think the Mexican limes are sweeter or at the very least less bitter..

There is a product I use for Margaritas it's in the juice section of
supermarkets called Key Lime Juice.

Under normal circumstances I just use a fork with the lime cut in half.

Dimitri


I tried another batch with the big bottle of Mexican lime juice I get in
my produce department and they came out fantastic.

Gunner wrote:
"Sonoran Dude" wrote in message
. ..

Any tips?
his other one is:
1 Red Onion thin sliced , 1/4 tspn black Pepper, 1/4 tspn cumin, 1/2 tspn
Mx Oregano, 2 cloves garlic. 1/4 tspn salt and 1/3 cider vinegar?


And the winner is.... very similar to your recipe here Gunner. I was
invited to a barbecue yesterday with a family from Hermosillo Sonora.
His recipe was exactly like yours only without the cumin and much more
Mexican oregano.

He also brought up some nice 12oz packages of marinated beef that made
delicious carne asada. His preparation for chicken was unique. He coated
them in ketchup and yellow mustard and it came out quite good. They
served this with homemade pico de gallo, grilled jalapenos on the side,
marinated onions, fresh flour tortillas from Hermosillo and fresh
grilled Mexican grilled onions served with lime juice and salt.

The Guacamole was very good. They used fresh avocados mixed with small
dice onion from the the mexican green onions and added the queso fresca
with some salt and some lawrey's seasoned salt.