Instructions: In small bowl, combine tomatoes, onion, cilantro, pepper, zest and orange, lime and grapefruit juices; let stand 30 minutes, until flavors are blended.

* Yellow tomatoes give this sauce a gorgeous color, but if they are not available use red ones. If habanero peppers are not available, substitute 2 medium serrano peppers. The zest of the orange is the peel without any of the pith (white membrane). To remove zest from orange, use a zester or the side of a vegetable grater.

NOTES : from WW: This strange-looking name means sauce hot enough to heat a
dogs nose-and it is! Habanero peppers are more than hot, with a fruity
aroma like no other. Removing the seeds and veins will cool the fire a bit.

By all means, wear gloves when handling this pepper! Serve this sauce as a
condiment with just about anything: eggs, fish, poultry or meat, or stir a
spoonful into soup just before serving. Recipe may be prepared ahead;
refrigerate, covered, for up to 3 days.

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