Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado)

Ingredients

• 1 head garlic (Split into cloves; leave cloves unpeeled for roasting)
• 24 habanero chiles (About 170 g; see source note)
• 2 tbsp grapefruit juice (Juice from 1 grapefruit; equivalent to 30 ml)
• 2 tbsp orange juice (Juice from 1 orange; equivalent to 30 ml)
• 2 tbsp lime juice (Juice from 2 limes; equivalent to 30 ml)
• salt (To taste)

Steps

1. 1

   Thread the unpeeled garlic cloves onto a metal skewer. Roast them directly over a gas flame until well charred on all surfaces, about 5 minutes. Alternatively, roast them in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes.

2. 2

   Transfer the garlic to a bowl and let it cool enough to handle. Peel away and discard the blackened skins.

3. 3

   Roast the habaneros in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes.

4. 4

   Transfer the habaneros to a bowl and allow them to cool. When cool enough to handle, remove and discard the stems. Gloves may be helpful for handling the chiles.

5. 5

   Combine the peeled garlic and habaneros with the grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until smooth but still pulpy. Be careful when opening the blender or pounding in the molcajete: keep the liquid and vapors away from your eyes and nose, as they can cause burning and coughing or sneezing.

6. 6

   Transfer the salsa to a bowl and let it rest for 15 minutes.

7. 7

   Season the salsa to taste with salt.

8. 8

   Store in a sealed container in the refrigerator for up to 2 weeks.

Notes

Makes about 3/4 cup. The source does not specify an amount of salt. Exercise care around the chile vapors, which can irritate the eyes and nose.

Nutrition per serving

• salsa
• condiment
• spicy
• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted