Prep time: 5 min
Cook time: 20 min
Yield: 1 cup
Ingredients:
● 1 white onion, halved with peel on
● 1 habanero pepper
● 2 cloves of garlic, paper on
● 1 lemon, juiced
● 2 tablespoons extra virgin olive oil
● 1 teaspoon fresh or a pinch of dry Mexican oregano
● 1 tablespoon. fresh cilantro, chopped
● ½ teaspoon salt
● ¼ teaspoon freshly cracked black pepper
Method:
1. On a hot skillet or grill, char onion, garlic, and habanero on all sides. The Habanero and garlic should only take a minute or two. Be sure not to burn the garlic.
2. As the ingredients cook and char, remove from the heat as they are done or evenly browned on all sides.
3. Once the onion, habanero, and garlic are cool to the touch, remove the charred paper from the onion and garlic.
4. For the onion, cut in half and then thinly slice into ¼ inch slices.
5. Coarsely chop the habanero and garlic.
6. Mix the onion, habanero, and garlic with the lemon juice, olive oil, oregano, cilantro, salt, and black pepper.
7. Stir and check seasoning.
Buen Provecho!