A few years ago, my husband, Derek, and I ate our way up and back down caesar chavez boulevard in east L.A., and among the many foods that stuck in my consciousness were the thin slivers of unbelievably spicy pickled onions he was served on a taco of some sort (I don’t remember the taco itself). The ones below are not quite as hot, but you could make them so by adding more habanero, or by donning gloves, turning on the exhaust fan if you have one, and adding minced h
