Yucatán habanero and onion salsa (Xnipek)

1. Finely dice the red onion.

2. Deseed the tomatoes and cut them into cubes the same size as the onion.

3. Wearing gloves, deseed the habaneros and chop very finely; chop the coriander.

4. Squeeze the juice from the bitter oranges. If you have no bitter oranges, a mix of 2 parts orange juice and 1 part lime juice will stand in.

5. In a bowl, combine the onion, tomato, habanero and coriander, pour over the citrus juice, season with salt and leave for at least 15 minutes.

6. Serve with cochinita pibil, grilled fish or panuchos.

Tip: In Mayan the name means "dog's nose" – because it's so hot your nose starts sweating. Taste carefully the first time!