Chef Gabriela Cámara’s Salsa Brava Recipe

• Makes about 1,100g
• 800g white onion
• 150g habanero chiles
• 6g salt
• 18g dry oregano
• 80ml fresh lime juice
• 50ml extra virgin olive oil

1. 1

   Remove the outer layer of the onion’s skin. Place it on a cutting board cut side down and slice it into thin half-moons. Place the onions in a mixing bowl, separating the pieces with your fingers to ensure that they all marinate evenly.

2. 2

   Put on plastic gloves and slice the habanero chiles crosswise—stems, seeds, and all—resulting in thin slices that resemble flowers. Add the habaneros to the bowl with the onion. With the gloves still on, mix with your hands to combine.

3. 3

   Remove the gloves. Add the salt, oregano, lime juice, and olive oil to the habanero-onion mixture. Use a spoon to combine.

4. 4

   Allow the salsa to sit at room temperature for about 20 minutes before serving. This salsa brava will keep in an airtight container in the refrigerator for up to 2 weeks.

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