Ingredients
- 4 to 5 habanero chiles or manzano chiles, stemmed and sliced very thin
- ½ of a white or red onion, peeled and sliced very thin
- 1 teaspoon dried Mexican oregano or Rancho Gordo Oregano Indio
- ¼ cup mild white vinegar or pineapple vinegar, or lime juice
- Salt, to taste
Preparation
In a small bowl, toss all the ingredients; allow to rest for at least 30 minutes before serving.
