5 habanero peppers, roasted and finely chopped
\nJuice of \u00c2\u00bd an orange
\nJuice of 2 limes
\n1 medium red onion, finely chopped
\n2 tsp. white vinegar<\/p>\n
Roast habaneros in a skillet on medium heat until they start to get a few dark spots. Cut top off the pepper and discard stem. Finely dice the habaneros. Mix the diced habaneros with the chopped onion in a bowl (or directly in the container you intend to store the salsa in, preferably in a glass jar). Pour juices over the habaneros and onions and then add the vinegar. Toss lightly to moisten and refrigerate for at least 4 hours before serving. Keeps refrigerated for about 5 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
5 habanero peppers, roasted and finely chopped Juice of \u00c2\u00bd an orange Juice of 2 limes 1 medium red onion, finely chopped 2 tsp. white vinegar Roast habaneros in a skillet on medium heat until they start to get a few dark spots. Cut top off the pepper and discard stem. Finely dice the habaneros. Mix the diced habaneros with the chopped onion in a bowl (or directly in the container you intend to store the salsa in, preferably in…<\/p>\n