La Parilla Charred Habanero Salsa

* Exported from MasterCook *

La Parilla Charred Habanero Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Roma (plum) tomatoes
3 habanero chiles
1/4 cup water
1/8 teaspoon kosher salt

Salsas in the Yucatan are usually quite simple, while recados tend to make the
dishes they season
complex. Perhaps that is why simplicity is seen as a virtue when it comes to
salsas. But I think
there is another reason: the habanero chile, reputedly the hottest pepper in
the world. In addition
to the heat, habaneros have a citrusy aroma and flavor that are best savored on
their own. This
salsa is the classical accompaniment to meats and seafood cooked in achiote.
Try it on Grilled
Squid Yucatan Style. There are variations with onion, orange juice, and mint,
but this simple
version is my favorite.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast chiles
until dark brown,
then remove seed cores.

Put all the ingredients in a blender and blend smooth. Use within several
hours.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8