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Habanero Salsa

1 cup
Salsita de Chile Habanero Tumulada o Kut


  • 4 habanero chilies, charred (seeded if you want to try to reduce the heat)
  • 6 garlic cloves, toasted or roasted and then peeled
  • 1 cup bitter orange juice, or its substitute (1/4 cup grapefruit juice, 1/4 cup orange juice, 1/4 cup lime juice and 1/4 cup white distilled vinegar)
  • 2 teaspoons kosher or sea salt, more or less to taste

To Prepare

  • Char the habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it will take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having burnt the flesh.
  • For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange, or its substitutes, and mix until well combined.
  • Alternatively, place the ingredients in the blender or food processor and puree until smooth.