Habanero Salsa
WHY THIS RECIPE WORKS
We wanted something fresh tasting but complex to go with our Cochinita Pibil. Traditionally, a salsa made with habanero chiles is the go-to choice. The trick for us was managing the heat of these supremely spicy chiles to create a balanced salsa. Charring everything over rip-roaring heat gave the salsa some awesome, smoky notes. But our initial attempts were face-meltingly spicy. By removing the seeds and membranes of the chiles, we toned down the spiciness just enough—well, enough that our team didn’t cry at every tasting.
INGREDIENTS
- 6 habanero chiles
- 1 garlic head, cloves separated, unpeeled
- 6½ ounces (about 30) cherry tomatoes
- 3 tablespoons lime juice (2 limes)
- ¾ cup cilantro leaves
- 1 teaspoon salt
KEY EQUIPMENT
BEFORE YOU BEGIN
If you happen to be grilling, you can adapt this recipe to the grill. Thread the garlic cloves and tomatoes on separate skewers. Grill the habaneros, garlic, and tomatoes over the hotter part of grill until they are charred on all sides, 4 to 6 minutes. The heat in chiles comes from the compound capsaicin, which is found primarily in the ribs. The seeds, which sit on the ribs, become hot by association. Habaneros are one of the spiciest chiles we work with in the test kitchen, so we prefer to remove all of the ribs and seeds for this recipe. If you have a very high tolerance for spicy foods you can reserve and add back a portion of the seeds and ribs.
INSTRUCTIONS
- Line 12-inch stainless steel-skillet with aluminum foil. Place skillet over high heat, add habaneros and garlic, and cook until beginning to char, about 4 minutes. Add tomatoes and continue to cook, turning all vegetables occasionally, until charred, about 6 minutes longer. Transfer mixture to bowl and let cool slightly. Peel garlic cloves. Wearing gloves, use paring knife to stem, halve, and seed habaneros; discard seeds and ribs.
- Transfer habaneros, garlic, and tomatoes to blender and add lime juice, cilantro, and salt. Process on low speed until coarsely chopped, 15 to 20 seconds. Serve. (Salsa may be stored in an airtight container in the refrigerator for up to 1 week).