Ixni-Pec (Yucatecan Habanero Sauce)

from Red-Hot Peppers (Jean Andrews)

1/4 cup chopped onion
1/4 large, ripe tomato, peeled, seeded, and chopped
1/4 cup habanero, seeded and chopped
1/4 cup Seville (bitter) orange juice, or substitute a 
	mixture of 1 part orange juice to 2 parts fresh lime juice
salt to taste

In a bowl combine all the ingredients, seasining with salt.  Serve
whenever a chilli sauce is called for.