Photograph of the finished Salsa de habanero

Mexico · Xốt ớt habanero cam nướng

Salsa de habanero

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Habaneros Habaneros 24
  • Photograph of Orange Orange 4
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Shallots Shallots 1.6
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup

Method

  1. 1 Grill the habanero peppers on a dry cast iron skillet for 6 minutes until the skin is charred with black spots.
  2. 2 Grilling the peppers beforehand transforms their intense spiciness into a smoky and fruity flavor.
  3. 3 Roast the garlic and shallots until slightly charred, then let them cool.
  4. 4 Blend the chilies with garlic, onion, freshly squeezed orange juice, and vinegar to make a thin sauce.
  5. 5 Orange juice is what balances the spiciness of habanero; without it, the sauce is inedible.
  6. 6 Strain through a sieve, add coarse salt, and let it sit for an hour to allow the flavors to blend. Use by the dropper.

With an appliance

  • Oven 28 min

    Replace step 1: spray with habanero chili oil, place on a rack in the oven at 240 degrees for 9 minutes and flip after 5 minutes; the crust will be evenly browned, less pan-seared, but with a milder smoky flavor.

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