La Parilla Charred Habanero Salsa
Description
This Mexican dip features plum) tomatoes, Chiles, Water, Kosher salt. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salsas in the Yucatan are usually quite simple, while recados tend to
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make the dishes they
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season complex.
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Perhaps that is why simplicity is seen as a virtue when it comes to salsas.
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But I think there is another reason: the habanero chile, reputedly the hottest pepper in the world.
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In addition to the
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heat , habaneros have a citrusy aroma and flavor that are best savored on their own.
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This salsa is the classical accompaniment to meats and seafood cooked in achiote.
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Try it on Grilled Squid Yucatan Style.
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There are variations with onion, orange juice, and mint, but this simple version is my favorite.
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Pan roast tomatoes until blistered, deeply browned, and soft.
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Pan roast chiles until dark brown, then remove seed cores.
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Put all the ingredients in a blender and blend smooth.
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Use within several hours
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 609.4mg26%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, charred, chiles, dip, grilling, habanero, kosher, mexican, parilla, plum, roasting, salsa, salt, title, tomatoes, vegan, water
