Extra-Hot Yucatán-Style Roasted-Habanero Salsa
An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.
Ingredients
- 6 large habanero peppers, roasted and peeled
- 2 cloves garlic, minced
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons freshly squeezed lime juice
- Salt to taste
Directions
Thread garlic cloves on a metal skewer and roast directly over a gas flame until well charred on all surfaces, about 5 minutes. Alternatively, roast in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl until cool enough to handle, then peel blackened skins and discard.