Try charring the yellow onions over a grill before chopping, or adding 1 cup of diced mangoes, pineapples and/or Granny Smith apples. Of course, if it’s too fiery for you, use a milder chile pepper than the habañero.
Makes approximately 2 cups
3 scallions, chopped
1 yellow onion, peeled and chopped
1 red onion, peeled and chopped
1 habañero chile, seeded and finely minced
1/2 cup chopped cilantro leaves
3 tablespoons freshly squeezed lime juice (about 1-1/2 limes)
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper, to taste
In a medium-size mixing bowl, combine all the ingredients. Best used fresh, when the different onion flavors are distinct, but will keep for 1 week, covered and refrigerated.