Below is the classic habanero salsa of the Yucatn Peninsula, It is commonly served with fish or other seafood dishes.

Place the chopped onion in a colander under a stream of water for a few seconds, drain. Combine with the cabbage, chiles, and radishes. Mix the lime juice and water together and add salt to taste. Pour over the cabbage mixture and gently toss.

Yield: 2 to 3 cups
Heat Scale: Hot

Origin: Translated from Arturo Lomel's excellent Mexican chile guide and cookbook, El Chile y Otros Picantes.
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