Add a bit of sass to holiday menus with crunchy pickled red onions bathed in a Latin marinade of orange juice, smoky chipotles and a swig of tequila. Without the hassle of canning, the marinade performs its magic in the fridge, working to draw some of the liquid from the onion, leaving it as crisp as a fresh apple. Serve alongside a humble casserole, a platter of cheeses or straight from the jar for a low-calorie, late night indiscretion.
Click here for this recipe: http://www.orlandosentinel.com/features/food/os-divas-of-dish-onions-orange-chipotle-tequila-20141204-story.html
