Charred Habanero Salsa

CHARRED HABANERO SALSA

Recipe By : La Parilla: The Mexican Grill Reed Hearon

1 Preparation Time :

Categories : Mc Mexican

Amount Measure Ingredient -- Preparation Method -- -- --

3 plum tomatoes

1/2 fresh habanero chiles* -- (1/2 to 3)

1/4 cup water

1/8 teaspoon coarse salt -- or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even

25 to 30 minutes. Discard

tomato stems and wearing rubber gloves, stem and seed chiles.

In a blender puree tomatoes, chiles, water, and salt until smooth. (Salsa

may be made 10 hours ahead and chilled, covered. Bring salsa to room

temperature before serving.)

Makes about 1 cup.

La Parilla: The Mexican Grill Reed Hearon - - - - - - - - - - - - - - - - - -

NOTES : Thehabanero reputedly the hottest chile in the world has a

complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic

accompaniment to meat and seafood cooked in an achiote recado a brick-red

paste made with achiote, or annatto, seeds.

Can be prepared in 45 minutes or less.

*Available at Mexican markets, specialty produce markets, and some

supermarkets.