Mi Mexican condiments (Casa Remus)

  Recently I made Baja Fish Tacos and to accompany them I produced some  Mexican condiments: the ubiquitous pickled red onions; a texturally interesting ensalada de nopalitos (the first time that I have prepared fresh cactus) and delicious spicy Mexican pickled vegetables.   

Spicy mexican pickled vegetables

12 garlic cloves
1 medium onion (cut into wedges)
3/4 cup olive oil
4 medium carrots (thinly sliced)
1 tspn black pepper corns
1 1/2 cups white vinegar
2 cups water
5 whole jalapenos
1 medium cauliflower (in florettes)
3 tbspn salt
3 medium zucchini (thinly sliced)
12 small bay leaves
3/4 tspn dried majoram
3/4 tsp dried oregano
5 whole sprigs of thyme

Saute garlic and onion in hot oil for 3 minutes.
Add carrots and peppercorns, saute for 5 minutes.
Add vinegar and jalapenos; cover; reduce heat, simmer for 3 minutes.
Stir in water; cover and bring to the boil.
Add cauliflower and salt, stir well, cover, reduce the heat to medium and cook for 5 minutes.
Add zucchini, bay leaves, majoram, oregano and thyme. Stir well and cook for 2 minutes.
Transfer and cool for at least 8 hours before serving.

Ensalada de Nopalitos (Cactus Salad)

1 piece of cactus (peeled, then grilled or boiled and chilled)

1 shallot (diced)

2 tbsp coriander (chopped)

3 tbsp vegetable oil

4 tspn white wine vinegar

1/4 tspn salt

1/4 tspn dried oregano

 black pepper

Combine cactus, shallot and coriander.

Combine the remaining ingredients and dress the salad.

Cover and refrigerate for at least 4 hours.

Mexican pickled red onions

1 medium red onion (halved lengthways and thinly sliced)

1 habanero (deseeded and thinly sliced)

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 tsp dried oregano

1/2 tsp salt

Boiling water

Pour boiling water over the onion, allow to soften (15 minutes).

Drain well and combine with the other ingredients.