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

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