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CHARRED HABANERO SALSA
Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican
Amount Measure Ingredient -- Preparation Method
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3 plum tomatoes
1/2 fresh habanero chiles* -- (1/2 to 3)
1/4 cup water
1/8 teaspoon coarse salt -- or to taste
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 pur=E9e 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
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NOTES : Thehabanero =AD reputedly the hottest chile in the world =AD has a
complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
accompaniment to meat and seafood cooked in an achiote recado =AD a=
brick-red
paste made with achiote, or annatto, seeds.
Can be prepared in 45 minutes or less.
*Available at Mexican markets, specialty produce markets, and some=
supermarkets.
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