Habanero Salsa (Food & Wine Magazine)
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| Active: 40 minutes |
Total: 1 hour 10 minutes
1. Preheat the oven to 375 degrees. Spread out 20 red habanero chiles and 1 thinly sliced medium white onion on a rimmed baking sheet. Roast for about 30 minutes, stirring once, until the chiles and onion are soft an barely browned. Let cool.
2. Wearing gloves, carefully remove and discard the stem and seeds from the habanero a. Transfer the chiles to a blender. Add the onion, 1/2 cup fresh orange juice plus 1 tsp finely grated orange zest, 2 Tbsp fresh lime juice plus 3/4 tsp finely grate like zest, 1 cup cider vinegar, 1/2 cup water and 1 tsp dried Mexican oregano and purée until very smooth.
3. In a saucepan, heat 2 Tbsp extra-virgin olive oil. Carefully add the purée and bring to a simmer. Cook over moderately low heat, stirring until reduced to 1 3/4 cups, about 30 minutes. Stir in 2 tsp salt and 1.5 tsp sugar and let completely cool.
Fruity but fiery, this salsa is perfect with fatty meats, like pork belly.
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