A super-simple boiled salsa made from fiery habaneros, onion, garlic and lime. That's it.

This salsa's heat can be controlled easily by limiting the habanero content. If you prefer, just use 2-3 peppers and it will have the unique, fruity flavor of the habanero without the intense burn. Serve this salsa with grilled, stewed or braised wild hog, and also with fish tacos.

Makes about 1 quart

12 Habanero or Scotch Bonnet peppers, stemmed and seeded

1 medium onion, roughly chopped

8 cloves garlic, peeled

4 cups water

Juice of 8 limes

Salt to taste

Combine the peppers, onion, garlic and water in a medium pot and bring to a simmer. Cook until tender, about 15 minutes. Carefully puree until smooth and season with lime juice and salt. This is a very simple, hot salsa with great habanero flavor.