Pickled Red Onions

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1 cup boiling-hot water

1 medium red onion, halved lengthwise, then very thinly sliced lengthwise

1 fresh habanero or Scotch bonnet chile, halved, seeded, and deveined, then thinly sliced

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon dried oregano (preferably Mexican), crumbled

1/2 teaspoon salt

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