Habaneros are among the hottest of chiles. Removing the seeds and membranes lessens the heat. Be sure to wear gloves, and don't touch your eyes when handling hot peppers.
Makes 3 1/2 cups
1 habanero chile pepper, seeded and minced*
1 medium cucumber, peeled and diced
4 large plum tomatoes, chopped
1 cup finely chopped fresh cilantro
2 tablespoons vinegar
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon salt
Garnish: whole jalapeño pepper
Stir together first 9 ingredients in a small bowl. Cover and chill at least 1 hour. Garnish, if desired. Serve with tortilla chips.
*1 jalapeño pepper, seeded and minced, can be substituted.