Habanero Salsa
The Stuff You Hate On A Stranger’s Food Blog
I went to the Caribbean and Cozumel over the holidays, and while we were waiting to get off the cruise ship I looked up what types of food the local people in that part of Mexico ate. I must’ve read the first 3 pages of Google results I was so intrigued by the origins and culminations of yucataen cuisine. From that I decided why not try to do a culinary tour of mexico at home this winter. I might post a lot of what I make. But I do know that this habanero salsa is something I want to keep in my back pocket for snowy days (like today).
1/16/2024 - Note to self: please come back and hook this basic recipe up. Add some stabilizers/emulsifiers to it.
Ingredients
8-10 Orange Habanero Peppers
8 Cloves of garlic, peeled
1 bunch of cilantro (leaves and stems)
1/2 cup sour orange juice
juice of one lime
1 Tbsp vegetable oil
1 Tbsp sugar
1 tsp Recado de Todo Clase
Process
Char habaneros in a cast iron skillet or griddle. Use aluminum foil to avoid a mess.
Remove stems. I kept the seeds.
Put everything in a blender, and work it up to it’s highest speed. Blend until you barely see any specks of cilantro bumping against the side of the blender.
Stow in the fridge for a few hours.