1 habanero chile (scotch bonnet), seeded and very finely minced*
1 lime, juiced**
1/2 tablespoon packed light brown sugar
Handful cilantro leaves, chopped
Pinch Kosher salt
*I highly recommend wearing a plastic glove on the hand that holds the habanero while mincing. In a pinch you can also just use a plastic or ziploc bag as a makeshift “mitten”.
**to maximize juice from your lime, roll it back and forth on the counter under the heel of your hand using medium pressure.
Combine all ingredients in a medium-sized mixing bowl. Allow the flavors of the salsa to meld for at least 30 minutes, although an hour or two is optimal. You can also make the salsa a day ahead, covering and storing in the refrigerator. Before serving, stir your salsa to redistribute the juices that have pooled at the bottom of the bowl.
Refrigerated salsa will last for several days. And this salsa isn’t just for that big bowl of salty tortilla chips. Try using it as a topping for tacos or grilled chicken and fish!