Yucatán-style salsa mexicana (xnipec)

Combine chopped tomatoes and cilantro with chopped, rinsed red onion.

Cut half a habanero crosswise with seeds and veins and rock-chop fine, wearing gloves if wished; add to the bowl.

Slice radishes crosswise and chop small, about half a cup; add.

In place of sour orange, add lime juice and a little squeezed orange juice.

Add about a scant teaspoon of salt; let sit a while and re-season if needed.