Yucatecan Salsa Kur

1.Roast the habanero peppers over an open flame or in a dry skillet until the skins are charred and blistered. Allow them to cool, then peel off the skins and remove the seeds. Finely chop the peppers.

2.Peel and finely chop the red onion.

3.In a medium bowl, combine the chopped habanero peppers, red onion, lime juice, orange juice, salt, and black pepper. Mix well.

4.Add the chopped cilantro and olive oil to the bowl. Stir to combine all the ingredients thoroughly.

5.Cover the bowl and let the salsa sit at room temperature for at least 30 minutes to allow the flavors to meld.

6.Serve the Yucatecan Salsa Kur with tortilla chips, tacos, or as a condiment for grilled meats.