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.