A Pati Jinich Recipe
Habanero Table Salsa
1 /2 cup approximately
Salsa de Mesa de Habanero
Ingredients
- 6 to 8 habanero chiles
- 2 to 3 garlic cloves, unpeeled, optional
- 1/2 cup bitter orange juice, or substitute 2 tablespoon each of orange, lime and lemon juice, and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt, or to taste
To Prepare
- On a preheated comal, skillet or griddle set over medium heat, toast the habaneros for 6 to 8 minutes, flipping as needed, until their skin is completely charred and the chiles are completely softened inside. Remove from heat. Remove the stems and keep or discard the seeds, as desired. Transfer the chiles to a molcajete and mash, or finely chop and place in a small bowl. (If using garlic, toast on the comal as well, then peel and mince.)
- Add the garlic into the molcajete or bowl with the chiles, if using. Pour in the bitter orange juice or its substitute, season with the salt, stir, and let it sit for at least 30 minutes before serving. You may store in an airtight container in the refrigerator for a couple weeks.
