Salsa Yucateca de Habaneros


Below is the classic habanero salsa of the Yucatn Peninsula, translated from
Arturo Lomel's excellent Mexican chile guide and cookbook, El Chile y Otros
Picantes. It is commonly served with fish or other seafood dishes.

1 purple onion, finely chopped
1/3 head purple cabbage, finely chopped 
2 habanero chiles, green preferred, stems and seeds removed, minced
2 radishes, finely chopped
Juice of 2 Mexican (Key) limes
2 tablespoons water
Salt to taste

Place the chopped onion in a colander under a stream of water for a few seconds,
drain. Combine with the cabbage, chiles, and radishes. 
Mix the lime juice and water together and add salt to taste. 
Pour over the cabbage mixture and gently toss. 

Yield: 2 to 3 cups
Heat Scale: Hot