Pickled Red Onions

2 pounds medium red onions, thinly sliced and separated into rings

2 cups juice of naranja agria (sour orange or Seville orange), see note

1 tablespoon coarse salt

5 whole cloves

5 whole pimienta gorda de Tabasco (allspice)

1 teaspoon peppercorns, coarsely crushed

1 tablespoon dried orégano Yucateco or Mexican oregano, lightly toasted and ground

1 large chile güero or any "blond" chile such as yellow Italian or banana pepper, charred

1 large head garlic, charred

Place all ingredients in a large nonreactive bowl. Allow to macerate at room temperature for 1 hour.

Toss and refrigerate. Cebollas encurtidas are best when prepared two to three days before you plan to serve it.

Before serving, allow to return to room temperature.

Serves 10.

Cook's notes: Cebollas encurtidas will keep well under refrigeration for one to two weeks. If you can't find sour oranges, substitute: 1 cup fresh lime juice and ½ cup each fresh orange juice and grapefruit juice.

Chef David Sterling, Los Dos, Merida, Mexico