This is a traditional salsa from the Yucatan peninsula in Mexico. It is great as a dip for tortilla chips or a topping for your taco. Habanero Chilies work best with this recipe as they have a fruity flavour alongside the heat, but you can also use Scotch Bonnets or Jalapeno.
- 1 small red onion
- 6 radishes
- 2 tomatoes
- 1 habanero pepper
- 2 tbsp lime juice
- Handful of coriander
- Salt to taste
Finely chop the red onion, rinse them in a sieve and put in a small bowl.
Then add the lime juice and set aside, this will make the onions less pungent but sweeter.
Dice the tomatoes and put into a separate bowl.
Slice your radish before chopping them into matchstick sized pieces.
Cut the habanero in half and remove the seeds (SPICY!), then mince into tiny pieces and add to your tomatoes and radish.
*Be careful not to touch your eyes after chopping the habanero, and wash your hands after, and use some of the lime juice on your hands to remove any residue spice from your hands.
Bunch of the coriander and finely chop, including the stalks. Lastly add your onions and mix everything together.
Have a taste and add salt as needed to your liking.