1⁄2 cup finely chopped sweet onions
1 large jalapeno, finely chopped
11⁄2 pounds ripe red tomatoes, core removed and small diced 1⁄4 cup lime juice
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 tablespoons roughly chopped cilantro, stems and leaves
1. In a medium bowl, combine all of the ingredients and stir to combine. Set aside as you prepare the tacos.
For Pickled Red Onions:
1 red onion, peeled and very thinly sliced 1⁄2 cup white wine vinegar
1⁄4 cup apple cider vinegar
1⁄4 cup water
11⁄2 teaspoons sea salt
2 tablespoons granulated sugar
1. In a small saucepan, place the vinegar, water, salt and sugar and cook over medium-high heat until the mixture reaches a simmer. Place the thinly sliced onions in a mason jar, or a non- reactive container with a lid.
2. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture. Let the onions marinate for 30 minutes, or longer. (You may need to tamp the onions down with a spoon so that they are all submerged under the vinegar mixture.)
Serve immediately or refrigerate the onions in a sealed container for up to 2 weeks.
