POSTED IN: Recipes , Salsas and Pickles
TAGS: Bitter , Chile , Chili , Garlic , Habanero , Molcajete , Orange , Salsa , Spicy , Vinegar
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This salsa does hurt.
But just a little.
Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.
I recently found this salsa is heavenly combined with Louisiana style Bar-b-que and some baked beans (!). While it can make people very unhappy if not given a warning of how spicy it is, for the Yucatan class we had in December, the 20 batches made were gone before the middle of the meal. We did give our guests a warning... While my cooking team kept saying I was making too much, we made some bets, and much to my surprise, I won. I have learned now, that the American and international palate is much more open, than say a decade ago, for spicy foods.
So Habaneros have become wildly popular throughout the world. Aside
from their cute, happy and beautiful appearance, they are one
incredible source of heat and are used to make many hot sauces that
heat aficionados, like my uncle, crave for. The photo above shows some Habaneros my husband shot at the market in Mérida, Yucatán. The photo below, are Habaneros I found here in the DC area.
This wickeldy hot sauce is really easy to make at home. Just char the chiles and garlic cloves either in a broiler, a dry skillet or a hot comal (as I did below for the 20 batches of salsa for the Yucatán cooking class and dinner).
Then, please seed the chiles. Believe me.
You must!
While I have gotten many requests for very spicy hot sauces from some of you, dear friends... please seed the Habaneros. If not, instead of wickedly-spicy salsa, you will have a somebody-please-help-me-or-I shall-die-from-this-heat salsa.
Once charred and soft, place the seeded chiles and peeled garlic cloves in the blender or your molcajete, and puree or mash away with some salt and either bitter orange or its substitute (1/4 orange juice, 1/4 grapefruit juice, 1/4 lime juice and 1/4 vinegar).
One of the nice things about using a molcajete, aside of exercising
your arm a bit, is that the molcajete stores oils, flavors and aromas of
the ingredients previously used. The molcajete adds a hint of those flavors, and its stored memories, into future
concoctions.If you dare try this salsa (hey! come on, why not?), please let me know, after you get over the shock.
SALSITA DE CHILE HABANERO TAMULADA OR KUT
INGREDIENTS
4 habanero chilies, charred (seeded if you want to try to reduce the heat)
6 garlic cloves, toasted or roasted and then peeled
1 cup bitter orange, or its substitute (1/4 cup grapefruit juice, 1/4 cup orange juice, 1/4 lime juice and 1/4 cup white distilled vinegar)
2 teaspoons Kosher or sea salt, more or less to taste
TO PREPARE
Char the Habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it wil take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having the flesh burnt.
For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange or its substitutes and mix until well combined.
Alternatively, place the ingredients in the blender or food processor and puree until smooth.
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subscribe to rssAre you kidding? My husband would probably love it- I would die!
Billie | January 22, 2010 12:36 PM | ReplyThat's funny... oh maybe not to you!!! Come on, give it a try...
Pati Jinich replied to comment from Billie | January 22, 2010 12:45 PM | ReplyWhere oh where can I find those beautiful-looking habaneros!? I have only seen orange at the grocery store by my house.
Megan | January 22, 2010 3:28 PM | ReplyHi Megan,
I found those beautiful looking Habaneros at the Whole Foods right around my house, but I have also seen gorgeous looking ones at Giant. I have also seen pots of Habaneros that you can bring into your kitchen in many stores... Enjoy!
Wonderful pepper photography. I am not afraid of no peppers!
Denyse | January 27, 2010 6:04 PM | ReplyOooooh, I am so taking you up on making this! I LOVE LOVE LOVE spicy and have yet to meet a spice level I didn't love. I'll be sure to report back to you!
Fuji Mama | January 27, 2010 7:01 PM | ReplyDenyse and Fujimama,
So glad you are taking me up on this!! But don't say I didn't warn you girls... have a glass with milk on the side... just in case...
Pati,
The Mexican restaurant that we go to here closed while we were on vacation, and I thought we would never have habanero salsa again. Thank you so much for this recipe.
Dana | February 15, 2010 7:57 PM | ReplyDear Dana,
My pleasure!!! I hope you enjoy this simple, tasty and incredibly fiery sauce..
