• 3 whole habanero peppers
  • 2 tbsp Extra Virgin Olive Oil, plus more for drizzling
  • 1 white onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 4 large ripe tomatoes
  • 1 small bunch fresh cilantro
  • 1 small handful fresh oregano leaves
  • Sea salt & black pepper, to taste


  1. Heat 2 tbsp of oil in a nonstick skillet over high heat and add peppers; press down on peppers, making sure to char all sides.
  2. Remove charred peppers from skillet. When cool enough to handle, discard stems and finely chop.
  3. Chop onion and garlic cloves.
  4. Add the onions, garlic, chopped peppers and a large pinch of salt to the skillet. Sauté, stirring occasionally, until the onions start to brown, about 6 minutes. Allow to cool.
  5. While the vegetables cool, stem and chop the tomatoes.
  6. Finely chop the herbs.
  7. Toss the tomatoes and herbs with the cooled vegetables..
  8. Season with salt and pepper.