Pickled oregano onions from Amá: A Modern Tex-Mex Kitchen (page 25) by Josef Centeno and Betty Hallock

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on April 01, 2025

    This recipe is good and easy. I don’t get much heat from the pepper, but that’s okay. I couldn’t find Mexican oregano. I’ve gotten it before, but it was a while ago. Regular oregano works just fine.

  • briesposito on December 26, 2022

    These are perfect pickled onions. My go-to now. Especially good with Mexican oregano.

  • SheilaS on August 08, 2020

    I love these pickled onions. I've made these with both Mexican Oregano and Oregano Indio and the Oregano Indio really shines so it's worth tracking down if you can.

  • purrviciouz on July 05, 2020

    Very tasty from the oregano and the onion flavor is mild.

  • Frenchfoodie on May 24, 2020

    After only a day of marinading these are good, spicy, crunchy and with a citrusy herbal note from the mexican oregano. Yum.

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