We have family visiting from the beautiful country of Belize. If you’re not familiar with it, Belize is south of Mexico on the eastern coast of Central America. Our visitors have been cooking up a storm, and I have no complaints at all. I love the bold, spicy flavors and how fresh everything tastes. This Belizean Onion Sauce is a staple at every meal and fits right in with our family’s Whole30 adventure. Is it the perfect blend of spicy, tangy, and tart and is perfect served with anything from my Whole30 Roasted Habanero Salsa Chicken to the Whole30 Taco Bowls we had for dinner tonight (recipe to follow soon!).
If you’re not a fan of spicy food, I encourage you to start with one habanero. As you can see from the pictures, mien were fairly light in color and therefore, not as spicy as they could have been. I’m the type of girl who wants to feel the burn when she eats, so I threw caution to the wind and two habaneros in the bowl.
I love this Belizean Onion Sauce because you can put it on anything. You can use it as a salsa for your
tortilla carrot chips. You can put it on my Whole30 Taco Bowls (recipe coming soon!) or on my Whole30 Roasted Habanero Salsa Chicken if you’re really brave. If you’re like me, you’ll just eat it right out of the bowl occasionally too.
- 2 medium white onions, finely diced
- 1 c. white vinegar
- 1 c. water
- 1 tsp. salt
- 1 or 2 habanero peppers, seeded and sliced
- small handful of cilantro, minced
- juice of 1 lime
- 8 allspice seeds
- Combine all ingredients in a medium-sized bowl and mix well.
- (You can place the allspice seeds in a disposable tea bag if you don't want to fish them out later.)
- Mix well, and refrigerate at least 2 hours or overnight to allow the flavors to meld.
Other variations of this Belizean Onion Sauce use shredded cabbage or cucumbers in addition to the onions. This is my favorite version, but don’t be afraid to make this recipe your own!
Don’t for get to pin this Belizean Onion Sauce recipe for later!