Onions with habanero chile

Wearing gloves, cut the habanero open and pull out the stem and seed pod.

Slice the habanero crosswise very thin and put it in a bowl.

Cut the root end off the white onion and slice it about a 16th of an inch thick, claw grip with the knife against the knuckle; separate the pieces and add to the bowl.

Roll the limes on the board, halve, and squeeze in a Mexican lime juicer to about a quarter cup of juice; add.

Season with salt and a little Mexican oregano crushed between the palms; remove any stems and stir.

Let sit at room temperature an hour or two for better flavour; best used the same day, or refrigerated overnight.