In the Yucatan Peninsula of Mexico, habanero peppers are virtually on everything that is spicy. When you sit down at a restaurant you’ll always be offered some sort of habanero salsa — or if you’re lucky whole or chopped habaneros with lime juice will be brought out for your meal. We’ve been spoiled by this so hubby and I have really grown to love these insanely fiery peppers.
When I have a bit too many habaneros in the fridge I love to prepare them like you see pictured here. It is so easy to put together and they will add not only heat, but a depth of flavour that will truly transform what ever it is that you eat them with.
These little (yet powerful) chilies are so delicious with the sweetness from the red onions and the citrusy of the limes. Since Cinco de Mayo is right around the corner, including these in your celebration is a great idea.
You can get the recipe on my column by simply clicking below. Enjoy!