Hot Pepper Onion Salsa
|1-2 habanero peppers, with seeds, chopped|
|kosher salt and black pepper to taste|
|5 cloves garlic, minced|
|1/4 cup chopped cilantro|
|1/4 cup fresh lemon juice|
|1 tsp dried thyme or 2 tsp fresh|
|2 tbs extra virgin olive oil|
|1 yellow onion, halved and thinly sliced|
|1 large ripe tomato, chopped|
- Toss all ingredients in a large bowl until well coated with olive oil.
- Cover and refrigerate for up to two days.
- Use as you would use any salsa.