Chunky Tomato and Habanero Salsa

Ingredients

• 1 1/2 pounds ripe tomatoes
• 2 tablespoons vegetable oil
• 2 to 3 whole fresh habanero chiles
• 1/2 cup finely chopped white onion
• 1 teaspoon kosher or coarse sea salt (or to taste)

Directions

1. Boil the tomatoes until fully tender, then chop or pulse them coarsely without discarding their skins, seeds, or juices.
2. Fry the habaneros in oil for about 3 minutes. Add the onion and cook until soft and beginning to brown.
3. Stir in tomatoes and salt; cook another 5–6 minutes until deeper in color and thicker. Adjust the salt.