peeled, finely diced
or scotch bonnet chilli
Dice the onion (picture) then add ½ tsp salt. Mix and leave aside to rest for 10 min.
In the meantime squeeze the juice of the orange and limes. Set aside
Chop the habanero chilli, if you are adding some.
After 10 minutes, rinse the onion with cold water to get rid of the excess of salt.
Then add the juice of the orange and lime. Salt, chopped habanero chilli and oregano. Mix and leave aside for 30 minutes before using.
Add to tacos, tostadas or any salad.
Store in a tub and place in the fridge for up to 7 days.
salsas, mexican food