Habanero Pico De Gallo

Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups purple onions, chopped
• 1  habanero pepper, seeded and chopped
• 2  large limes, juice of
•  salt
• 2  tablespoons cilantro, chopped (optional)

Directions

1. Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
2. Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
3. Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
4. After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
5. After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.