*  Exported from  MasterCook  *

                    La Parilla Charred Habanero Salsa

Recipe By     : La Parilla the mexican grill by Reed Hearon
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Salsas
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Roma (plum) tomatoes
   3                    habanero chiles
     1/4  cup           water
     1/8  teaspoon      kosher salt

Salsas in the Yucatan are usually quite simple, while recados tend to make the dishes they season
complex. Perhaps that is why simplicity is seen as a virtue when it comes to salsas. But I think
there is another reason: the habanero chile, reputedly the hottest pepper in the world. In addition
to the heat, habaneros have a citrusy aroma and flavor that are best savored on their own. This
salsa is the classical accompaniment to meats and seafood cooked in achiote. Try it on Grilled
Squid Yucatan Style. There are variations with onion, orange juice, and mint, but this simple
version is my favorite.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast chiles until dark brown,
then remove seed cores.

Put all the ingredients in a blender and blend smooth. Use within several hours.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8