Salsa de habanero

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.