Yucatecan Salsa

1.Preheat your grill or broiler to high heat.

2.Place the tomatoes and habanero pepper 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.

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

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

5.Peel and finely chop the red onion.

6.In a medium bowl, combine the chopped tomatoes, habanero pepper, and red onion.

7.Finely chop the fresh cilantro and add it to the bowl.

8.Add the fresh lime juice, olive oil, salt, and pepper to the bowl. Stir well to combine all the ingredients.

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

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