Extra-Hot Yucatan-Style Roasted-Habanero Salsa Recipe

Cooking Direction

• STEP 1.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.
• STEP 2.Roast habaneros in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl and allow to cool. When cool enough to handle, pick out stems and discard.
• STEP 3.Combine peeled garlic, habaneros, grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached.
• STEP 4.Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt.

Cooking Tips

• Habanero peppers are extremely hot, so use caution when handling. Wear gloves if you have sensitive skin, and scrub your cutting board, knives, and blender or molcajete very thoroughly after working with the habaneros.

Serving and Storage

• Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.
• Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.