Bobby Flay's Pickled Habanero Onions (Sturges)

Bobby Flay's Pickled Habanero Onions (Sturges)

makes 1 cup

3/4 cup fresh lime juice

3/4 cup distilled white vinegar

2 tablespoons sugar

2 teaspoons kosher salt

1/2 habanero chile, seeds removed

1 large red onion, halved and cut into 1/8- inch-thick slices

2 teaspoon's finely chopped fresh oregano

2 tablespoons finely chopped fresh cilantro leaves.

Combine the lime juice, vinegar, 1/2 cup water, the sugar, salt, and habanero in a medium nonreactive saucepan.  Bring to a boil and cook until the sugar is dissolved, about 2 minutes.  Remove from he heat and let cool for 5 minutes.

Put the red onion slices in a small bowl.  Pour in the warm vinegar mixture, add the oregano and cilantro, and toss to coat.  Cover and refrigerate, stirring the mixture a few times, for at least 4 hours and up to 48 hours.