Habanero, Orange and Radish salad
We call this a salad, but it’s multi-purpose. Terrific on a plain grilled chicken breast, really great mixed with tuna or salmon for a Yucatecan salade Nicoise, or a terrific addition to your salsa bar on game day!
heap of red and yellow habanero chili peppers isolated on white
2-4 fresh habanero chiles
1/2 small red onion, peeled, sliced as thin as possible
1 bunch radishes, greens trimmed, well washed, diced small
2-3 large, heavy oranges, or 2 regular and one blood orange or cara cara oange, for color, peeled, white pith removed, diced
Pinch of sea salt
Put everything except the chiles in a medium glass bowl.
Using a fork, hold the chile peppers with the fork and slice off the bottom and the 4 sides, leaving the white inner membranes, or “ribs”, attached to the seed pod in the center.
Still using the fork to hold the chile pepper slices, mince the chile fine.
Add half to the salsa and mix. let sit 1/2 hour, taste. If you’d like it hotter, add the remaining minced chile. If you want it hotter still, add in some of the seeds.
Store, covered and chilled, for up to 3 days.
TAKE CARE NOT TO TOUCH ANY PART OF THE CHILE WITH YOUR HANDS. WASH UTENSILS IMMEDIATELY IN TEPID WATER WITH SOAP. WASH HANDS THOROUGHLY BEFORE TOUCHING YOUR FACE OR USING THE RESTROOM.