Last Updated on November 3, 2024 by Catrina

Pickled red onion and habanero salsa is so good and simple to make that I had to share this recipe with you! Here I pickle red onion and habanero strips in lime juice and salt for a super simple, spicy salsa.

Strips of red onion and habaneros in a blue pottery bowl

Fresh habanero peppers and thinly sliced red onions mixed with lime juice makes for a super simple, but enticingly spicy condiment for your next Mexican dish.

Although this particular salsa is traditionally served with Yucatan food, it makes a perfect addition to any food that needs an extra kick. Use it to top enfrijoladas, tostadas, quesadillas, or even Mexican tortas!

If you like spicy food, this salsa won’t disappoint. The crunchy texture of the onions and spicy peppers with the tangy lime juice is addicting. Plus, this easy habanero salsa comes together with just 4 simple ingredients.

Red onion, habanero peppers, and limes on a brown tablecloth

What’s in pickled red onion and habanero salsa?

habanero peppers
red onion
fresh lime juice
salt

Check the recipe card for full quantities and instructions.

Substitutions or variations

Change the type of onion

Sometimes, I don’t have red onions on hand when I am craving this salsa. Using white onions instead of red is less pretty, but still completely delicious!

White onions and habanero strips in a blue pottery bowl

Mix up the acids

I love to make my pickled red onion and habanero salsa with pure lime juice. Other Yucatan recipes that I have seen combine lime juice with white vinegar or apple cider vinegar. I have substituted up to half of the lime juice for vinegar with delicious results!

Add in herbs and spices

I like to keep this recipe simple. And with only 4 ingredients you can’t get much simpler than that! If you want to add even more flavor to this salsa, try adding a bit of dried oregano, bay leaves, or whole peppercorns.

Adjust the heat level

Personally, I think that one habanero to about 1/2 of a large red onion provides just the right balance of spiciness to this dish. But you can adjust the amount of habanero you use, depending on your preference.

Add more habaneros if you want this dish to be extra spicy.

To make this dish less spicy, you can reduce the number of habaneros or remove the seeds and veins before adding them to the onions.

Sliced red onions, habaneros and lime juice in a blue pottery bowl

How to make pickled red onion and habanero salsa step-by-step

This recipe is so simple, I almost hesitate to call it a recipe at all. But since we make this often in our house, I wanted to share it so you can make it too!

Slice the onions and habanero peppers

Start by thinly slicing the red onions. I like to quarter my onion, and then thinly slice each quarter. This makes the onion strips about as long as the habanero strips, so my vegetables are roughly the same size. Some folks like to chop their onions and habaneros, but I think these purple and orange strips are especially pretty.

Sliced red onion on a wooden cutting board

Habaneros being sliced on a wooden cutting board, fork and knife

Next, thinly slice your habanero peppers. These peppers are super spicy! So I don’t need to touch these little devils with my hands, I steady them in place on my cutting board with a fork while slice them with a knife. Avoid touching your eyes, nose, and mouth while working with these, and wash your hands thoroughly afterward!

Juice the limes

I like to use freshly squeezed limes for this salsa. I didn’t provide a total number of limes in the recipe since the size and juiciness of each lime vary. I had a few really big limes on hand and I was able to get about 1 cup of juice from just 4. You may need a few more if your limes are smaller or not as juicy.

Putting everything together

Once your limes are juiced and your onions and peppers sliced, all that is left to do is mix everything together. Add salt to taste and voila! How simple is that?

Be sure to use a glass or plastic container to mix and store these strips!

Sliced onions and habaneros in a plastic container

If you are in a hurry, you can eat these immediately. But I would suggest that you wait. The magic happens when these onions and peppers have some time to really soak in the lime juice.

I cover these and set them in the fridge for about 2 hours before we eat them. You could even make these a couple of days in advance! They will keep well covered in the fridge for 3-5 days.

Red onion and habanero strips in a blue pottery bowl before pickling has begun — Before pickling

Red onion and habanero strips in a blue pottery bowl after pickling — Before pickling

See how the texture and colors change after they have had time to rest? The onions release extra liquid as they pickle in the lime juice and the texture softens up a bit. You still have a bit of a crunch, but the flavor will mellow. But don’t worry though, this salsa still packs a punch!

FAQs

Where is pickled red onion and habanero salsa from?

Pickled red onions and habaneros are a traditional condiment in the Yucatan peninsula. In Spanish, this salsa is known as cebollas con habanero (onions with habanero pepper) or rajas de cebollas con habanero (onion strips and habanero pepper). These pickled vegetable strips are served with panuchos, tacos, and especially cochinita pibil, a Yucatan-style pork seasoned with achiote.

What to eat with pickled red onion and habanero salsa

So, what do you eat this salsa with anyway?

This pickled red onion and habanero salsa has flavors traditional to the Yucatan Peninsula in Mexico. It is a must-have condiment for cochinta pibil or relleno negro.

But that doesn’t mean that you can’t eat it on other foods too! We use this on just about anything! Scrambled eggs, tostadas, tacos, salads, tamales, quesadillas, tortas…the sky is the limit!

It is the perfect salsa to add a spicy, tangy, crunch to just about any dish!

4 orange habanero peppers on a brown tablecloth

How hot are habanero peppers?

Habanero peppers aren’t for the faint of heart! These are one of the spiciest chiles used in Mexican food. According to the pepperscale.com this chile ranks between 100,000 and 350,000 on the Scoville scale, which is very hot!

To put that in perspective, jalapeño peppers rank between 2,500 and 8,000 and are considered to be medium spice. A bell pepper is at the bottom of the Scoville scale at 0.

How should I store pickled red onion and habanero salsa?

These strips are best stored in a glass jar or in a plastic airtight container. This fresh salsa will keep in the fridge for 3-5 days.

Related recipes

Saucy Mexican shredded chicken with pickled onions and habaneros — Saucy Mexican Shredded Chicken

Yucatán-style tomato and habanero salsa in a blue and white bowl with tostadas and a wooden spoon on the side — Saucy Mexican Shredded Chicken

I would love to know how this salsa turned out for you, so let me know in the comments!

Happy cooking!

Pickled Red Onion and Habanero Salsa

A pickled red onion and habanero condiment, based on a Yucatan peninsula classic!

Print Recipe Pin Recipe

Prep Time 5

Rest TIme 2

Course Condiment

Cuisine Mexican

Servings 3 cups

Ingredients

1 1/2 lg red onions, thinly sliced ~1 pound
3 habanero peppers, thinly sliced stem removed, see notes
1 cup lime juice see notes
Salt to taste

Instructions

Mix all ingredients in a glass or plastic container
1 1/2 lg red onions, thinly sliced, 3 habanero peppers, thinly sliced, 1 cup lime juice, Salt to taste
Cover and refrigerate for about 2 hours before serving

Notes

If you want to reduce the heat level of this salsa, you can lessen the amount of habaneros and/or seeds and veins can be removed. To increase the heat, you can add more habaneros.
Up to half of the amount of lime juice can be substituted with vinegar, either white or apple cider vinegar.

Keyword easy, Spicy, Vegan

(The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.)