Red Onion Salsa
By: Sheri Wetherell
Published: March 2, 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 copious quantities on my food.
There's a Mexican expression, "Si no pica, no es comida," which translates to "If it doesn't burn, it isn't food."  We're in Mexico and we always ask for the "salsa picante" because the stuff they usually put out for tourists is mild at best. This time, in front of us was placed a salsa I'd never had before - one made entirely of red onion and no tomatoes.
And lots of habanero! We're talking lips-melt-off-your-face hot! But it was refreshingly good in all its spicy bad assness.
I've not been able to find a recipe, but have done my best to deconstruct it. The onions were slightly pickled by lime juice, which married well with the spiciness of the habanero. If you want a little less heat substitute jalapenos instead.
Click here for the recipe.