This no-cook recipe is all about fresh, summer flavors and a nice kick of heat from the spunky habanero. Food Network’s Bobby Flay pairs his spicy salsa with grilled-fish tacos.

If you’d like to enjoy the floral notes of the flavorful habanero without all the heat, you can! Rick Martinez waxes poetic about his favorite pepper, and how a shot of tequila that fires up your margarita will tame the fire of the habanero in this Bon Appetit write-up.

Ingredients

4 small red, ripe tomatoes, chopped

1/4 cup minced red onion

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 cloves garlic, finely chopped

1/4 teaspoon ground cumin

2 teaspoons fresh lime juice

1 teaspoon finely chopped habanero pepper

Salt

Directions

Mix all ingredients together. Serve at room temperature. That was easy.