Yucatecan Habanero Salsa
Yucatecan habanero salsa made with charred chiles, garlic, onion and sour orange for a fiery, fruity and deeply aromatic hot sauce.
Equipment
- blender, food processor or mortar and pestle
Ingredients
- 12 habaneros 2 cups
- 9 cloves garlic peeled
- 1 medium yellow onion sliced into 1 inch thick rings
- 2 sour oranges about ½ cup (see substitutions)
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Heat a large cast iron skillet over medium heat. Remove the stems from 12 whole habaneros and place in the skillet along with 9 peeled cloves of garlic and 1 yellow onion cut into 1 inch thick rings. Arrange them in a single layer in the dry skillet, working in batches if necessary. Cook on all sides until everything is lightly charred and tender all over, about 10 minutes. Remove the individual ingredients as they become ready. It’s a good idea to have your exhaust fan running on high if you’re making this indoors.
- Transfer the habaneros (seeds and skin intact), garlic and onion into a blender or small food processor. Add the juice of 2 sour oranges. Season with sea salt and freshly cracked black pepper to taste.
- Blend for 10 seconds on low to break the ingredients down, then blend on high for 15 seconds. The salsa should have a grainy texture. It shouldn’t be completely smooth.
- Store in an airtight container in the refrigerator. This salsa will last a month if stored properly.
Notes
Note: The first couple of times I made this salsa it turned out more of an orange color. Now I roast the chiles longer and it’s darker, like what I was served in the Yucatán. Either way it tastes really good!