🚀 go-pugleaf

Ah, Habeneros!  One of my greatest sources of joy...

My plants are producing large, orange habeneros in pretty impressive
quantities right now.  I thought I'd toss in a recipe from the Yucatan
(Mexico), where the Maya eat habeneros for breakfast (no kidding).  Down
there, I never see cooked hab's; only fresh.  Here's a typical salsa:

  2 large, ripe tomatoes, chopped coarsely
  1 small onion, diced 
  3 tablespoons cilantro leaves
  2-4 habeneros, chopped fine
  juice of one lime

The salsa is best with fresh tomatoes, cilantro and habeneros straight from
the garden.

Mix the ingredients together, and eat over any & everything.  (I put it over
crab cakes with fresh corn kernals and diced New Mexico peppers last night;
try it over your eggs in the morning sometime.)

One very Yucatecan variant would be to use bitter orange juice instead of
lime juice.  Probably the closest you can get up here is to use part lime
and part orange juices.

Enjoy, and do protect those mucus membranes...
--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, 9th floor
Bethesda. MD 20894 USA
tel: +1 (301) 496-9300
fax: +1 (301) 496-0673 
internet: hunter@nlm.nih.gov
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