March 01, 2009
I used to be nearly “spicy intolerant” - meaning, I could barely look at a jalapeno pepper without my eyes watering. Now I crave spicy foods and dump chipotle salsa in ...
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Step 1 |
Finely chop the onion |
Step 2 |
Carefully remove the seeds and ribs of the habanero pepper |
Step 3 |
Finely mince the pepper and combine with the onion |
Step 4 |
May be served immediately, but gets better with time. Chopped cilantro is also a nice addition.