Habanero Pico De Gallo - cooking recipe

Ingredients

2 cups purple onions, chopped
1 habanero pepper, seeded and chopped
2 large limes, juice of
salt
2 tablespoons cilantro, chopped (optional)

Preparation

Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.