HABANERO SALSA (about 2 cups)
From the Yucatan, where it is served with pork and seafood dishes.
2 cups finely chopped onion
1-½ cups fresh Seville (bitter) orange juice, or ¼ cup regular orange juice and ¼ cup fresh lime juice, stirred together
2 teaspoons dried oregano (preferably Mexican), crumbled
1 teaspoon salt, or to taste
1 to 2 tablespoons chopped seeded fresh habanero chile (1 to 2 chiles)
1. Stir together all ingredients in a bowl, then let stand 30 minutes for the flavors to develop. Can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
from Gourmet Magazine, May, 2007