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Yucatán-Style Habanero Salsa

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This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.

Ingredients

Makes 2 cups

25 fresh habanero chiles t
2 heads of garlic, cloves separated, unpeeled
1 1/4 cups fresh lime juice
2 teaspoons kosher salt plus more

  1. Step 1

    Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.

    Step 2

    Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.

    Step 3

    Wearing gloves, peel chiles; discard stems. Peel garlic cloves.

    Step 4

    Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

Nutrition Per Serving

9 servings
1 serving contains: Calories (kcal) 70 Fat (g) 0.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 440
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Tags Salsa Condiment Mexican Latin American Habanero Chile Chile Vegetable Lime Citrus Fruit Broil Bon Appétit
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