Charred Habanero Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1/2 fresh habanero chiles* -- (1/2 to 3)
- 1/8 teaspoon coarse salt -- or to taste
- 1/4 cup water
- 3 plum tomatoes
- Roast
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles. In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.) Makes about 1 cup. La Parilla: The Mexican Grill Reed Hearon
Plating
Cookware for this recipe
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Griddle
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Grill or grill pan
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Blender