On a hot skillet or grill, char onions on all sides for around 10 min.
Let cool, then remove excessively charred pieces and thinly slice the remaining onion in 1/4'” slices.
Add all remaining ingredients, stir and let sit for a minimum of 30 min. Keep refrigerated for up to 3 days.
Chile & Lime Crema
For Cultured Crema start here: In a wide mouth jar, stir cream and buttermilk together. Loosely set lid on jar or cover with a dry clean towel or cheesecloth. Place jar somewhere in the kitchen that holds a nice and steady room temperature of approx. 70* F.
Crema should sit for 12 hours for cultures to activate. At this point you will notice that your Crema has thickened, and this means it is alive!
For store bought Crema start here: Add sour cream or crema to a medium bowl.
Stir in the Lime zest, juice, Jalapeño seasoning and salt. You can use immediately, or let it rest for at least an hour to allow the dry seasoning to really open up with its flavor.
Refrigerate for up to 10 days. (Refrigerating the Crema will also assist in it thickening.)
CABBAGE & JALAPEÑO COLESLAW
Add cabbage to a large bowl.
Dress with all remaining ingredients and toss well until all the cabbage has been evenly dressed. Taste and adjust seasonings to suit your liking.
Let sit/rest while preparing the rest of your meal.
Courtesy of Chef Eduardo Garcia | www.montanamex.com