Yucatecan Salsa

1Preheat your grill or broiler to high heat.

2Place the tomatoes (4) and habanero pepper (1) on the grill or under the broiler. Grill or broil them until the skins are charred and blistered, turning occasionally to ensure even charring. This should take about 5-7 minutes.

3Remove the tomatoes (4) and habanero from the heat and let them cool slightly. Once cool enough to handle, peel off the charred skins and discard them.

4Finely chop the tomatoes (4) and habanero pepper (1). Be cautious with the habanero as it is very spicy; you may want to wear gloves while handling it.

5Peel and finely chop the red onion (1 small).

6In a medium bowl, combine the chopped tomatoes (4), habanero pepper (1), and red onion (1 small).

7Finely chop the fresh cilantro (¼ cup) and add it to the bowl.

8Add the fresh lime juice (2 tablespoons), olive oil (1 tablespoon), salt, and pepper to the bowl. Stir well to combine all the ingredients.

9Taste the salsa and adjust the seasoning with more salt, pepper, or lime juice if needed.

10Let the salsa sit for at least 15 minutes to allow the flavors to meld together before serving.