Secret Recipes

Yucatan Salsa

• 1 small (4 oz) red onion
• 2 Tbsp fresh sour orange or lime juice
• 3 plum (10 oz) ripe tomatoes
• 6 radishes
• 1/2 to 1 whole fresh habanero chile
• 12 or so large sprigs cilantro
• Salt, about 1/2 teaspoon

Very finely chop the onion with a knife, scoop it into a strainer and rinse under cold water. Transfer to a small bowl and stir in the juice to "deflame" the onion's pungency. Set aside while you prepare the remaining ingredients.

Core the tomatoes, then cut them crosswise in half and remove the seeds. Finely dice the tomatoes by slicing them into roughly 1/4-inch pieces, then cutting each slice into small dice. Scoop into a bowl. Slice the radishes 1/16 inch thick, then chop into matchsticks or small dice. Add to the tomatoes. Carefully cut out and discard the habanero's seed pod mince the flesh into tiny bits, and add to the tomatoes. Bunch up the cilantro sprigs, and, with a very sharp knife, slice them 1/16 inch thick, stems and all, working from the leafy end toward the stems.

Combine radishes, chile, and chopped cilantro with the tomato mixture, stir in the onion and juice mixture, taste and season with salt.

Servings:

MAKES ABOUT 2 CUPS