Habanero Salsa
This salsa does hurt. But just a little. Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.
Ingredients
- 4 habanero chilies (charred (seeded if you want to try to reduce the heat))
- 6 garlic cloves (toasted or roasted and then peeled)
- 1 cup bitter orange juice
- 2 teaspoons kosher or sea salt (more or less to taste)
Instructions
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Char the habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it will take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having burnt the flesh.
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For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange, or its substitutes, and mix until well combined.
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Alternatively, place the ingredients in the blender or food processor and puree until smooth.