Habanero Salsa

Method3 steps

1. 1

   Step 1: Heat a dry comal or heavy skillet over medium heat. Char all four habaneros and the six garlic cloves with their skins on for about 4–9 minutes, turning once or twice. Check from 4 minutes and lift each item when its skin is toasted and charred and the flesh is soft without being burnt.

   Uses 4 habanero chiles, to char and seed · 6 garlic cloves, skin on for charring

2. 2

   Step 2: Once cool enough to handle, peel the charred garlic and remove the habanero seeds. Choose a mortar or a blender: pound the peeled garlic and seeded chiles fairly smooth in a molcajete or mortar, then mix in all the bitter orange juice (1 cup) and salt gradually to taste. Or put the same prepared garlic, chiles and juice in a blender or food processor and purée until smooth, adding salt to taste. Use less than the measured salt allowance if desired, or a little optional extra if needed.

   Uses All the charred garlic and chiles, after peeling the garlic and seeding the chiles · 1 cup bitter orange juice · Kosher or sea salt added gradually from the 2 tsp allowance · Optional extra salt to taste

3. 3

   Step 3: Serve the salsa in small spoonfuls or drops as a very hot condiment. The batch makes about 1 cup. Refrigerate any salsa kept for later in a clean covered container.

   Uses All the salsa from the chosen mortar or blender route