*  Exported from  MasterCook  *

                          CHARRED HABANERO SALSA

Recipe By     : La Parilla: The Mexican Grill  Reed Hearon
Serving Size  : 1    Preparation Time :0:00
Categories    : Mc                               Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    plum tomatoes
     1/2                fresh habanero chiles* -- (1/2 to 3)
     1/4  cup           water
     1/8  teaspoon      coarse salt -- or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast tomatoes and habaneros, turning them occasionally to ensure even
roasting, until browned and soft throughout, 25 to 30 minutes. Discard
tomato stems and wearing rubber gloves, stem and seed chiles.
In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa
may be made 10 hours ahead and chilled, covered. Bring salsa to room
temperature before serving.)
Makes about 1 cup.
La Parilla: The Mexican Grill  Reed Hearon

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NOTES :  Thehabanero ­ reputedly the hottest chile in the world ­ has a
complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
accompaniment to meat and seafood cooked in an achiote recado ­ a brick-red
paste made with achiote, or annatto, seeds.
Can be prepared in 45 minutes or less.
*Available at Mexican markets, specialty produce markets, and some supermarkets.