- 2 medium white onions, finely diced
- 1 c. white vinegar
- 1 c. water
- 1 tsp. salt
- 1 or 2 habanero peppers, roasted and skins removed
- small handful of cilantro, minced
- juice of 1 lime
- 8 allspice seeds (optional)
- Combine all ingredients in a medium-sized bowl and mix well.
- (You can place the allspice seeds in a disposable tea bag if you don’t want to fish them out later.)
- Mix well, and refrigerate at least 2 hours or overnight to allow the flavors to meld.