Habanero Garlic Molcajete Salsa Recipes

HABANERO GARLIC MOLCAJETE SALSA

Steps:

• On a preheated griddle or skillet at medium heat, add the habanero peppers and garlic with skins on. After a few minutes, the peppers and garlic will begin to become aromatic. Turn as needed for the next 15 minutes. The peppers should have blackened and blistered in some spots. Remove skins from garlic.
• To the molcajete, add the peeled garlic, oregano and 1/3 teaspoon of kosher salt. Grind until you have a smooth paste. Gradually add the roasted habanero peppers a few at a time. I processed this salsa in my molcajete, but I would suggest using rubber gloves. A mini chopper work great too!
• Stir in the lime juice and just enough water to be able to mix it all together. Taste for salt. Be careful of the fumes anytime working with hot peppers, especially habanero.

YUCATáN-STYLE HABANERO SALSA

Steps:

• 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.
• 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.
• Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
• Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

HABANERO-GARLIC SALSA

Steps:

• Combine the habaneros and garlic in a small skillet over medium heat. Cook, shaking the skillet occasionally, until the garlic browns all over and softens a bit and the chiles brown, about 10 minutes. (If the smoke bothers you, turn down the heat a bit or partially wrap the garlic and chiles in foil and roast in a 400°F oven for about 30 minutes.) Stem and seed the chiles (then wash your hands).
• Combine the chiles, garlic, lime juice, and salt in a food processor and turn the machine on, stopping it to scrape down the sides as necessary. Process until the mixture is pasty. Serve or cover and refrigerate for up to a few days.