Cebollas Encurtidas Para Panuchos

From Diana Kennedy's book "The Essential Cuisines of Mexico."

2 Medium white onions, finely sliced into rings, about 3 cups

4 cups boiling water

1/2 cup seville orange juice

1/2 cup of water

1 scant tablespoon dried mexican oregano

1 Habanero chile, finely sliced

salt to taste

Immerse the onion rings in a sauce pan of boiling water for a few seconds until slightly blanched. Drain well and put into a nonreactive bowl. Mix in the rest of the ingredients, and set aside to season for at least 2 hours before using.

Salsa de Jitomate Yucateca

Diana's recipe from "The Essential Cuisines of Mexico"

3 md Tomatoes (1 pound), broiled

2 ts Peanut or safflower oil

1/4 md Onion, finely chopped

1 The mashed tomatoes

1/4 ts Salt

1 Whole chile habanero, lightly charred

Remove any very blackened pieces of the skin from the tomatoes and mash the tomato roughly. Heat the oil and cook the onion, without browning, until it is soft. Add the mashed tomatoes, salt, and chili. Cook the sauce for about 8 minutes over a medium flame until it has reduced and thickened.

The recipe does not state this, but I found the Habanero flavor to be a bit light, so I think I will half the pepper next time, rather than leave it whole.