INGREDIENTS

• Extra Virgin Olive Oil
• fresh cilantro
• fresh oregano leaves
• garlic
• habanero peppers
• ripe tomatoes
• Sea salt & black pepper
• White onion

DIRECTIONS

1. Heat 2 tbsp of oil in a nonstick skillet over high heat and add peppers
2. Remove charred peppers from skillet. When cool enough to handle, discard stems and finely chop.
3. Chop onion and garlic cloves.
4. Add the onions, garlic, chopped peppers and a large pinch of salt to the skillet. Sauté, stirring occasionally, until the onions start to brown, about 6 minutes. Allow to cool.
5. While the vegetables cool, stem and chop the tomatoes.
6. Finely chop the herbs.
7. Toss the tomatoes and herbs with the cooled vegetables..
8. Season with salt and pepper.