Kachumbari

Ingredients:

• one (more or less) habanero, jalapeno or serrano peppers cleaned, seeds removed, chopped
• one medium red onion, finely chopped
• two to four ripe tomatoes, thinly sliced
• juice or one or two lemons or limes, or a few tablespooons of vinegar (if you have no lemons better the fresh stuff)
• up to one teaspoon salt
• fresh cilantro (dhania), finely chopped
• one cucumber, peeled and sliced (optional)
• one small cabbage, finely shredded (optional)
• green pepper finely chopped (optional)
• 1 tsp olive oil (optional)

What you do

• Combine all ingredients in a bowl. Toss to coat all ingredients with the liquid. Set aside in a fridge for twenty to thirty minutes before serving.

***If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry, I prefer the first method because the onions are still crunchy.