Great, non-intimidating recipe that actually teaches how to make the food rather than just showing you. I'll definitely be trying this one. Thank you very much! 😊
Tried pickling other foods but always found it too sour (used regular vinegar). I’m definitely gonna try rice wine vinegar instead! Appreciate the breakdown of the different flavor profiles of the different vinegars.
Yes, the vinegar breakdown is really helpful. That’s held me back from trying stuff like this because I was so worried about it being too sour & taste like stinky feet. I’ll definitely try rice wine vinegar.
@@Jose.elCookbro you're amazing. I'm all about power-to-the-people, and I've learned more on your channel, in seconds, than I have in years of college trial/error. Bless you man. PLEASE do a giardiniera video
I pickle onions with equal parts white vinegar and water, salt, sugar, and a chile de arbol. My two- and four-year-old literally eat them by the pound. Pickled onions are GOAT.
I made this red pickled onion recipe. I must say that using rice vinegar was a very good idea. My onion came out awesome. This was my first time making pickled onion. I will be making more.👍
Thank you forbthe break down of the vinegar flavors, how to slice for a little crunch or flavor etc. Most cooks/ creators have left this information out of their videos
I love pickled onions with my Mexican food. Also with red beans and rice with andouille sausage and cornbread! Yum yum! Also fried catfish filets. I could go on and on! Thanks for the video. Didn’t realize about the different vinegars.
Following up, I did make these yesterday after watching the video. These are delicious! My son and I have eaten half the jar! These will be a staple in our home for now on. We used rice vinegar and agave for the sugar. My son now is requesting Enchilada bowls to try them out on it 😂 Thank you 😊
I just made this and wow! Its a game changer. I followed a suggestion a read in the comments somewhere to add stems from cilantro for about 24 hours, then remove them. I also added peppercorns and mustard seeds
I'm a preschool teacher and at one point had a student who had a wedge of onion in her lunch every day. She would bite into it just like an apple and enjoy it just as much.
Your humor is great! Thanks! FYI save all onion scraps and other veggie scraps in a big jar in the fridge and make the tastiest, most simple broth ever- all soup season!
Just made these, did 3/4 of the apple cider vinegar with the last 1/4 of regular vinegar. Came out super yummy and couldn't stop eating them from the jar! Thanks!
They are elite. Pickled red radish too. I didnt really like radishes until I soaked them in vinegar and a little sugar for a day. And of course the king, pickled daikon.
My sister has some daikon seeds, I will plant some in spring. Must try pickling them. Thanks for the idea. And thanks. Jose, for this recipe. Must try soon.
I make these all the time (minus the cinnamon sticks and hot pepper) and a special kudos for showing the *proper* way to slice an onion!! ;-) After about a week, this is really good for both eating raw on the side and also for cooking. I like thin pork chops on the bone laid on bottom of a baking dish, topped with a layer of these onions, cook for about half the time. Then, using tongs, grab the chops and place them on top of the onions so the chops will brown for the rest of the cooking time -- absolutely yummy!
Had pickeled onions for the first time at this hole in the wall street taco place. Changed my life. I was pretty apprehensive at first, but after trying them I fell in love. Im surprised so many Mexican places near me doesn't have them.
I've never thought of using vinegar for pickled onions! I've always made them the way my Cuban neighbors taught me. The brine is just salt, lime juice, and bay leaves. I need to try this version ASAP.
Your Cuban version is fermented not pickled. When you use salt, it ferments. When you use vinegar, it pickles. Totally different. Fermented is much healthier!
@@jamesspalten5977 The Cuban version is definitely pickled. The only difference between mine and Jose's is the choice of acid. He uses vinegar whereas I use lime juice. The salt is just for seasoning. Fermentation is an entirely different chemical reaction that requires specific bacteria to work. They normally (but not always) start with a brine using a 2-3% salt solution and some sugar to kick-start the fermentation process, while pickling uses an acid (aka lime juice), salt, and other flavor enhancers to break down some of the components of the item being pickled. The salt draws the water out of the onion, this allowing the vinegar that has been infused with the aforementioned flavor enhancers to be absorbed. Since it's normally a 1:1 ratio of liquid exchange within the onion, it will retain most of the texture while still imparting the desired flavor and long-term storage options.
Just tried these after making them about 12 hours ago and it broke my brain their so good. If you've never had pickled onions stop what your doing and make these
I love pickled onions like no other. I can't control myself when they're ready. I ate an entire container in a few days. I feel for the people around me🤢 Can't wait to try this one. I'm a bit skeptical about the cinnamon but I'm in!
I tried them first the first time at a Taco Truck. I thought they were delicious. Really made the tacos better. I’ve been wanting to make this. Thank you.
Family that I have in Peru does this too but they also put in their hot yellow / orange peppers (aji amarillo) in there as well for heat instead of chili flakes. If you can handle the heat it is DIVINE.
I love eating Los Tres Golpes (Dominican breakfast con platanos, salami y queso) I like to pickle onions in white vinegar and add it to the platanos along with its juices. Soooo yummy!!!
My recipe consists of adding lemon juice, salt an two or three sliced habanero (or manzano) chilis. Depending of the amount and character of habaneros, mix could turn very hot. You can also keep then in the fridge for weeks, but I don't think they'll last very long, as you'll be very pleased with these onions. Regards/Saludos y a darse una buena enchilada 😋👍🇲🇽
We make them the British way in my family- straight malt barley vinegar with pickling spices....no sugar,no salt, no water and it sits for 2 weeks...my father would say "it's food that puts hair on your chest", even if you don't want it lol....they're strong, crunchy and definitely an acquired taste, but we love them.
NZ/Aussie variants are malt/brown vinegar, or cider vinegar based...with commercial pickling spice packets (which generally include various mustard seeds, cloves & peppercorns...+ whatever else...!) along with a hefty amount of either raw or brown sugar - NZ style (those 2 different sugars give vastly different flavour profiles) or just plain white sugar (Aussie style)...& often the onions, & any other vegies such as garlic/capsicum/cucumber etc, will have been salted, rinsed & patted dry prior to pickling - for longevity. Modern "quick pickling" is for immediate consumption...proper pickling takes a bit more time & effort, but the end result is far superior!
2 Large Red Onions, sliced thinly 1C Rice Vinegar 2 C Water 1tsp Oregano 1.5 Tbsp Sugar 2 tsp Salt 2 Cinnamon Sticks 2 Bay Leaves Heat brine to simmering (not boil) and pour over your cut onions. Let cool until at room temp then refrigerate for 1 day.
I first fell in love with pickled red onions with direction from my Joy '95 cookbook. I'm satisfied with apple cider vinegar but will give a shot at the rice white vinegar as you suggest. Cinnamon stick and dried oregano for mega flavors!
This Grandma Loves your quick wit and expression of joy in all your videos and your cooking tips are always appreciated. You make cooking fun! So glad I found your channel. I made these pickled onions & the jar was empty after two weeks - and I didn’t even share them.
Looks like I'll be adding red onions to my shopping delivery for tomorrow. ☺ Also, I have a little bottle of rice vinegar that's been sitting there for ages. I got it back when I was trying to make Japanese food, and it's nice to finally make use of it. I can also make use of the preserve jar I have sitting in a cupboard.
I have recently learned that my youngest son likes pickled onions. You better believe I am going to use this recipe to make him some. Thank you, I enjoy your videos, be safe.
I have always cut up onion, cucumber and celery pour vinegar and sugar mixture over and refrigerate. Love the onion on burgers or alone. The rest I just munch on.
I have made something similar with sweet white onions and a can of shoestring beets in water. Has natural sweetness and beautiful color. Use the beet water in the can as part of the water in the recipe. It keeps in the fridge for weeks.
I swear by Adam Ragusea's method of no heat. Add water to just barely cover the onions, add the ingredients for the brine, shake very well, and after a day they're ready to eat. I like using heat if I need pickles for a meal I'm in the process of making
You are absolutely right, bro! This purple stuff is addicting! It goes well with a bunch of stuff. Just with sliced tomatoes or with fried chicken or... my favorite: with fish (fried, breaded fillets, or roasted) with lemon juice. Great video! Kudos to you!
Love me some pickled onions. Something my brother usually do is if there’s leftover rice in our dish, we’ll just throw some pickled onions on there. Simple and delicious
@jose.elcook I'm so glad I found your channel today! You started my day with laughter while I drank my Brazilian mocha coffee, and I can see that you're going to inspire me in the kitchen. Love what you're doin! 💕
You don't really need to sanitize the jars, just a normal clean is fine. You'd need to sanitize if you were canning but these will be fine in your fridge for a few weeks in a normal jar just cause of the brine, not that they'll last more than a week though
I have a big bag of yellow onions and 2 c homemade lychee vinegar. Wheeeeeeee!!! I feel a song coming on. Thank you for your hard work and great recipes.
Yes, so trying this! I have everything to try it out! Guess what I'll be doing after I leave this comment...lol. Thank you so much for sharing this! Just found your videos and subscribed 😊
Great, non-intimidating recipe that actually teaches how to make the food rather than just showing you. I'll definitely be trying this one. Thank you very much! 😊
Agreed. He has a gift.
As a German I make my own Sauerbraten and the best part is eating the pickled onions and soup vegetables out of the fridge the whole week :D
Can u send me some right now 😂
Can you send the sauerbraten recipe or point me to it? Gracias
Up
Could you share your recipe? Thanks.
Tried pickling other foods but always found it too sour (used regular vinegar). I’m definitely gonna try rice wine vinegar instead! Appreciate the breakdown of the different flavor profiles of the different vinegars.
Of course! I faced the same issue using white vinegar but love using rice vinegar for a sweet and balanced flavor
Rice Vinegar is my default. Nice video bro! @Jose.elCook
Did it just now. Waiting until it's cool to put in the fridge. Tried it with an apple vinegar
So today was the day... It was amazingly tasty.....
Yes, the vinegar breakdown is really helpful. That’s held me back from trying stuff like this because I was so worried about it being too sour & taste like stinky feet. I’ll definitely try rice wine vinegar.
Pickled onions are superior 🛐🛐
They're amazing!
@@Jose.elCookbro you're amazing. I'm all about power-to-the-people, and I've learned more on your channel, in seconds, than I have in years of college trial/error. Bless you man. PLEASE do a giardiniera video
@Jose.elCook how about a pickled jalapeños and carrots recipe?
@@petestocks8360dude that would be amazing!
How long can I store this recipe in the fridge? Can’t wait to try!
Pickled onions are super delicious and addictive! I love to add some serranos or habanero slices. So yummy 🤤
Oh yes! The heat is amazing
I pickle onions with equal parts white vinegar and water, salt, sugar, and a chile de arbol. My two- and four-year-old literally eat them by the pound. Pickled onions are GOAT.
I made this red pickled onion recipe. I must say that using rice vinegar was a very good idea. My onion came out awesome. This was my first time making pickled onion. I will be making more.👍
Instead of pure vinegar use as much fresh lime juice as you can, the difference is amazing
Thank you, put with on my sisters birthday cake and she loved it. Many thanks 🙏
💀 i meant.... nevermind, tell her i said HBD
I like it on my Frosted Flakes!
Thank you forbthe break down of the vinegar flavors, how to slice for a little crunch or flavor etc. Most cooks/ creators have left this information out of their videos
I love pickled onions with my Mexican food. Also with red beans and rice with andouille sausage and cornbread! Yum yum! Also fried catfish filets. I could go on and on! Thanks for the video. Didn’t realize about the different vinegars.
Following up, I did make these yesterday after watching the video. These are delicious! My son and I have eaten half the jar! These will be a staple in our home for now on. We used rice vinegar and agave for the sugar. My son now is requesting Enchilada bowls to try them out on it 😂 Thank you 😊
THAT IS WHAT IM TALKING ABOUT!!
I just made this and wow! Its a game changer. I followed a suggestion a read in the comments somewhere to add stems from cilantro for about 24 hours, then remove them. I also added peppercorns and mustard seeds
The humor alone was super engaging! A new favorite youtuber!
Love pickled red onions. I use vinegar, lime juice, sour orange juice (blood orange works too), bay leaf and whole allspice.
I'm a preschool teacher and at one point had a student who had a wedge of onion in her lunch every day. She would bite into it just like an apple and enjoy it just as much.
Your humor is great! Thanks!
FYI save all onion scraps and other veggie scraps in a big jar in the fridge and make the tastiest, most simple broth ever- all soup season!
0:38 Absolutely killed me LMFAO
You're the first to notice it 😂😂😂
We actually do save them and use them for coloring eggs for Easter
I actually save them and make a seasoning out of them :p
Super-amazing with sliced lemon 🍋 & peppercorns, too!
Just made these, did 3/4 of the apple cider vinegar with the last 1/4 of regular vinegar. Came out super yummy and couldn't stop eating them from the jar! Thanks!
They are elite. Pickled red radish too. I didnt really like radishes until I soaked them in vinegar and a little sugar for a day. And of course the king, pickled daikon.
Radishes go hard 🔥
My sister has some daikon seeds, I will plant some in spring. Must try pickling them. Thanks for the idea.
And thanks. Jose, for this recipe. Must try soon.
I make these all the time (minus the cinnamon sticks and hot pepper) and a special kudos for showing the *proper* way to slice an onion!! ;-) After about a week, this is really good for both eating raw on the side and also for cooking. I like thin pork chops on the bone laid on bottom of a baking dish, topped with a layer of these onions, cook for about half the time. Then, using tongs, grab the chops and place them on top of the onions so the chops will brown for the rest of the cooking time -- absolutely yummy!
You are so right about falling in love with onions I add olive oil to recipe, absolutely love it, keep up the amazing cooking you do.
It be the cutest warmest feeling when you watch the long form content for the first time and you prefer it. Make me feel like a lil dumpling 🐻
THANK YOU JOSE!!!! Always wondered how they were made! Going to make my favorite with thinly sliced Habaneros!!! Yummy!!!😋 😅
Had pickeled onions for the first time at this hole in the wall street taco place. Changed my life. I was pretty apprehensive at first, but after trying them I fell in love. Im surprised so many Mexican places near me doesn't have them.
That's likely because they're not true Latino places, pickled onion is a HUGE staple in all of Latin America
I do them and most Mexicans without the sugar!
I've never thought of using vinegar for pickled onions! I've always made them the way my Cuban neighbors taught me. The brine is just salt, lime juice, and bay leaves. I need to try this version ASAP.
I'm Mexican and we make quick pickled onions just using lemon and maybe salt. I never even considered the possibility of using other spices.
Your Cuban version is fermented not pickled. When you use salt, it ferments. When you use vinegar, it pickles. Totally different. Fermented is much healthier!
@@jamesspalten5977 The Cuban version is definitely pickled. The only difference between mine and Jose's is the choice of acid. He uses vinegar whereas I use lime juice. The salt is just for seasoning. Fermentation is an entirely different chemical reaction that requires specific bacteria to work. They normally (but not always) start with a brine using a 2-3% salt solution and some sugar to kick-start the fermentation process, while pickling uses an acid (aka lime juice), salt, and other flavor enhancers to break down some of the components of the item being pickled. The salt draws the water out of the onion, this allowing the vinegar that has been infused with the aforementioned flavor enhancers to be absorbed. Since it's normally a 1:1 ratio of liquid exchange within the onion, it will retain most of the texture while still imparting the desired flavor and long-term storage options.
Just tried these after making them about 12 hours ago and it broke my brain their so good. If you've never had pickled onions stop what your doing and make these
I love pickled onions like no other. I can't control myself when they're ready. I ate an entire container in a few days. I feel for the people around me🤢 Can't wait to try this one. I'm a bit skeptical about the cinnamon but I'm in!
It's a nice hint of spice and won't taste like a cinnamon roll 😂. I dogged about half of it alone
I keep peeled garlic that I smoked in my freezer, I added about 5 cloves of garlic to this mixture! Thanks for you video!
I love pickled red onions sooo much. I didn't know they were so simple to make!! Thank you for blessing me with this knowledge
I want to put them on sandwiches.
all the sandwiches.
I tried them first the first time at a Taco Truck. I thought they were delicious. Really made the tacos better. I’ve been wanting to make this. Thank you.
Family that I have in Peru does this too but they also put in their hot yellow / orange peppers (aji amarillo) in there as well for heat instead of chili flakes. If you can handle the heat it is DIVINE.
Thank you for this! I’ve been dying for a pickled onion recipe. Love your videos man! Keep the good information flowing!
Glad you’re making longer Videos of Your Tips & Delicious Recipe’s. TY & Blessings Always🌹🙏😎💜✝️
I'm going to keep making longer videos!!
I love eating Los Tres Golpes (Dominican breakfast con platanos, salami y queso) I like to pickle onions in white vinegar and add it to the platanos along with its juices. Soooo yummy!!!
My recipe consists of adding lemon juice, salt an two or three sliced habanero (or manzano) chilis. Depending of the amount and character of habaneros, mix could turn very hot. You can also keep then in the fridge for weeks, but I don't think they'll last very long, as you'll be very pleased with these onions. Regards/Saludos y a darse una buena enchilada 😋👍🇲🇽
Great recipe, the cinnamon and bay leaves add interesting flavor
We make them the British way in my family- straight malt barley vinegar with pickling spices....no sugar,no salt, no water and it sits for 2 weeks...my father would say "it's food that puts hair on your chest", even if you don't want it lol....they're strong, crunchy and definitely an acquired taste, but we love them.
NZ/Aussie variants are malt/brown vinegar, or cider vinegar based...with commercial pickling spice packets (which generally include various mustard seeds, cloves & peppercorns...+ whatever else...!) along with a hefty amount of either raw or brown sugar - NZ style (those 2 different sugars give vastly different flavour profiles) or just plain white sugar (Aussie style)...& often the onions, & any other vegies such as garlic/capsicum/cucumber etc, will have been salted, rinsed & patted dry prior to pickling - for longevity.
Modern "quick pickling" is for immediate consumption...proper pickling takes a bit more time & effort, but the end result is far superior!
2 Large Red Onions, sliced thinly
1C Rice Vinegar
2 C Water
1tsp Oregano
1.5 Tbsp Sugar
2 tsp Salt
2 Cinnamon Sticks
2 Bay Leaves
Heat brine to simmering (not boil) and pour over your cut onions.
Let cool until at room temp then refrigerate for 1 day.
I’m soo excited to find your channel you have been helpful in showing different ways of food tutorial. ❤
I'm so glad you enjoyed I'm making way more long form content
Jose, you’re the best. Thanks for being a great teacher. I tried all three and the rice vinegar is my favorite.
I’ve been telling people this. Pickled onion addicts rise up
IM RISEN AN UP RN WAASUP 😂
Jose. Just thank you. Tips Tricks and Recipes are just an added benefit of sharing your beautiful spirit with the world. Congratulations ❤❤❤
Thank you so much ❤❤
Just discovered this channel. Such good tips and such good vibes.
Thank you so much!❤
TEAR GAS! I WAS NOT READY 🤣🤣💀
You're absolutely correct. Pickled onions are the best condiment.
I can eat it by itself it's that good
I first fell in love with pickled red onions with direction from my Joy '95 cookbook. I'm satisfied with apple cider vinegar but will give a shot at the rice white vinegar as you suggest. Cinnamon stick and dried oregano for mega flavors!
love the '95 Joy
Thank you so much for including the recipe in the description box, that way I can customize the quantities to suit myself and my personal situation.
Thank you! Now I know which vinegar to us. The white was too tart.🎉🎉🎉
Glad I could help!
This Grandma Loves your quick wit and expression of joy in all your videos and your cooking tips are always appreciated. You make cooking fun! So glad I found your channel. I made these pickled onions & the jar was empty after two weeks - and I didn’t even share them.
I found you through shorts but love the longer form, more informative content! Thank you brother and keep it up!
KING OF LA COCINA
❤❤❤❤❤
Looks like I'll be adding red onions to my shopping delivery for tomorrow. ☺ Also, I have a little bottle of rice vinegar that's been sitting there for ages. I got it back when I was trying to make Japanese food, and it's nice to finally make use of it. I can also make use of the preserve jar I have sitting in a cupboard.
Absolutely love them been making them for years so easy and delicious
I made a batch just the other day out of some leftover yellow onions, top tier topping.
Probably good on everything if I'm being honest
I love how easy and simple your recipe is.
Hope you enjoy, I ate these on eggs they're awesome!
My breath bout to stink
Had to take 3 mints
Stank
Absolutely the best pickled Red Onion recipe!!! It's just the perfect balance of exploding flavors!! ❤😊
I like your humor just as much as I like your recipes 😊
FANTASTIC idea to add the cinnamin sticks...I'm on it>>>> NOW!!!
It's a great flavor enhancer and add a spice 😮😮
Made this yesterday.
Dude, this is what love tastes like! 😊
Thank you so much for putting your awesome recipe in the description box so us people who cannot cook can have it when we watch the video FABULOUS
I luv pickled onions. Great for sammiches.
Gimme 2 lbs on my sandwich ty
I love these pickled onions on pizza, eggs, sandwiches, avocado toast, tacos… everything really!
I prefer pickled shallots because they’re more subtle, but I think either has to be a staple in one’s fridge. It certainly is a staple in mine.
Making some pulled pork this weekend so had to try these out, they really are fantastic. Going to try the pepper flakes and some garlic next time.
I LOVE red onions, and I ABSOLUTLEY LOVE PICKLED ONIONS. 💜
"I always carry this inside my fridge." Strong man right there , carrying his fridge everywhere
Pickled onions... one of the staples of "los tres golpes." 🇩🇴
First time I had that voluntarily, I got hooked. It really is that addictive. 😙👌
This is so much better than the sum of its parts. delicious !!
I love onions in all shapes and forms, and white vinegar is my favorite. Put ‘em together and omg 😩
The best TH-cam chef EVER
This really motivates me to make longer videos ❤
My mom uses limon (green lemon). The onions taste SO good. Nothing else just onion and limones
Delicious imma need some now!
Got heaps of red onions I need to use up so Im definitely turning them into pickles, thanks El Cook 👍👍👍
❤❤❤❤❤❤ you are my hero !! I’ve been wanting to learn this because I love the tangy notes with chicken fajitas
I have recently learned that my youngest son likes pickled onions. You better believe I am going to use this recipe to make him some. Thank you, I enjoy your videos, be safe.
I have always cut up onion, cucumber and celery pour vinegar and sugar mixture over and refrigerate. Love the onion on burgers or alone. The rest I just munch on.
Just made these…going to grill burgers tomorrow night…can’t wait to try them. Thank you for the recipe.
I have made something similar with sweet white onions and a can of shoestring beets in water. Has natural sweetness and beautiful color. Use the beet water in the can as part of the water in the recipe. It keeps in the fridge for weeks.
Thank you. I love your approach. In the UK, we also use malt vinegar.
Ooo! My mouth is watering. Certainly going to make this
👍👍👍👍👍👍🇬🇧
I swear by Adam Ragusea's method of no heat. Add water to just barely cover the onions, add the ingredients for the brine, shake very well, and after a day they're ready to eat. I like using heat if I need pickles for a meal I'm in the process of making
You are absolutely right, bro! This purple stuff is addicting! It goes well with a bunch of stuff. Just with sliced tomatoes or with fried chicken or... my favorite: with fish (fried, breaded fillets, or roasted) with lemon juice. Great video! Kudos to you!
Never knew it was so easy, thank you Jose elfather! 🔥
You're welcome 😊
Love me some pickled onions. Something my brother usually do is if there’s leftover rice in our dish, we’ll just throw some pickled onions on there. Simple and delicious
Love pickled onions. Slice mine with a mandolin for uniformity.
@jose.elcook I'm so glad I found your channel today! You started my day with laughter while I drank my Brazilian mocha coffee, and I can see that you're going to inspire me in the kitchen. Love what you're doin! 💕
So excited to try this! How long does it keep in the fridge? Did you have to boil the jar to sanitize or anything like that?
You don't really need to sanitize the jars, just a normal clean is fine. You'd need to sanitize if you were canning but these will be fine in your fridge for a few weeks in a normal jar just cause of the brine, not that they'll last more than a week though
Pickled red onion and murtabak is heaven
I don't need another cooking show but .....I just couldn't resist. You're growing on me. I'm finding I'm copying down your recipes.
I love onions, i aways get extra on every menu that offers it. Pickled and fried onions are my favorite ways to eat it!
Oh perfect!!! I was just going to look up how to do this
Thanks for the video! The cut ends are for veggie stock! Now i know what to do with my biggest mason jar lol
Onions are my favourite fruit.
I screen shotted your recipe and noticed it was missing the onions lol
Cant wait to try this recipe ❤
Oh dang hold up bouta correct that 😂
This looks great! Is it the same process for ginger?
Yes with an extra TBSP of sugar
I have a big bag of yellow onions and 2 c homemade lychee vinegar. Wheeeeeeee!!! I feel a song coming on. Thank you for your hard work and great recipes.
Yes, so trying this! I have everything to try it out! Guess what I'll be doing after I leave this comment...lol. Thank you so much for sharing this! Just found your videos and subscribed 😊
I add chopped up habernos and some lemon juice....delicious❤❤