Get ready to embark on a culinary adventure that will set your palate ablaze! This La Parilla Charred Habanero Salsa is not just another condiment – it's a flavor explosion that transforms ordinary dishes into extraordinary experiences. With its smoky, intense heat and deep, charred undertones, this salsa promises to elevate your Mexican cuisine game and leave your guests begging for more. Are you brave enough to handle the heat?
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 4 habanero peppers
- 2 tomatoes
- 1/4 cup onion
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Instructions
- Prepare your ingredients by washing the habanero peppers, tomatoes, onion, and garlic. Pat them dry with a clean kitchen towel.
- Heat a cast-iron skillet or heavy griddle over medium-high heat. Place the whole habanero peppers, tomatoes, onion, and garlic directly on the hot surface.
- Char the vegetables, turning occasionally, until they develop deep black blistered spots and become softened. This process should take approximately 10-12 minutes.
- Remove the charred vegetables from the heat and let them cool for 3-5 minutes to handle safely.
- Carefully remove the stems from the habanero peppers. For less intense heat, you can remove the seeds, but keep in mind this will reduce the salsa's spiciness.
- Transfer the charred habaneros, tomatoes, onion, and garlic to a food processor or blender.
- Add salt and lime juice to the roasted vegetables.
- Pulse or blend the mixture until it reaches a smooth, slightly chunky consistency. If needed, add a small amount of water to adjust the texture.
- Taste and adjust seasoning, adding more salt or lime juice if desired.
- Transfer the salsa to a serving bowl and let it cool completely. The flavors will meld and intensify as it sits.
- Serve at room temperature with tortilla chips, grilled meats, or as a condiment for tacos and other Mexican dishes.
Tips
- Safety First: Habanero peppers are extremely hot, so wear gloves when handling to protect your skin from potential burns.
- Heat Control: Want to dial down the intensity? Remove the seeds and membranes from the habaneros to reduce the heat level while maintaining flavor.
- Charring Technique: Use a cast-iron skillet or heavy griddle for the best charring results. The key is to develop those beautiful black blistered spots without burning the vegetables.
- Consistency Matters: Pulse the salsa in short bursts to control the texture. Some people prefer a chunkier salsa, while others like it smoother.
- Flavor Enhancing: Let the salsa sit for 30 minutes to an hour before serving. This allows the flavors to meld and intensify.
- Storage Tip: This salsa can be refrigerated for up to 5 days in an airtight container, with the flavor actually improving over time.
- Serving Suggestions: Beyond chips, try this salsa with grilled meats, tacos, eggs, or as a bold marinade for your favorite proteins.
Nutrition Facts
Calories: 10kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
