Fire Roasted Habanero Salsa
I was asked some time ago what was my favorite chile pepper to use when cooking. At first I was thinking it was the jalapeno as it is more on the mild side and can be tolerated by many, however as I continued to think about it, I thought it was the serrano, or heck even the habanero. There are so many that I do love, including the smoked jalapenos, and as importantly the Thai bird chile pepper. But the habanero is one of those awesome chile peppers that is just loaded with awesome flavor, and heat for that matter. In the past I have only used the habanero in making Jamaican jerk rubs, and even a habanero hot sauce that was completely addicting (and hot). With that in mind, I decided to take that idea of using the habanero and turn it into a fire roasted habanero salsa, plus I wanted to use a handful of tomatoes from my garden. Trust me, this salsa rocks.
Let’s get started.
- 4 large tomatoes
- 1 medium onion
- 3 whole habanero chilies
- 1 cup of cilantro
- 2 cloves garlic
- 1/2 tsp salt
- 1 lime, juiced
- 1/2 cup of water
The cool thing about making this salsa is that you cook the vegetables and chilies directly on the coals. The Mexicans have been doing this forever, and it is typically referred to as cooking al carbon. The cooking method instills this awesome flavor that you typically will not get by cooking on your stove top or broiler. Trust me, try this. Folks have even been known to cook meat directly on the hot ashes as well!
Heat your coals until they are all nice and gray. Lay the onion, tomatoes, and habaneros directly onto the coals. Note that the onion will take longer to cook than that of the tomatoes and habaneros. Cook everything until they are completely black and super charred. Once fully charred place them in a bowl and let them cool to the touch.
Once they are cooled, use the back of your pairing knife and remove the outer skin from each of the items. Don’t worry if you get a bit of ash or char along with the items. You can decide if you want to keep the seeds in tact on the habaneros. I kept two whole, and removed the seeds from the third.
Once the charred skin is removed, add the tomatoes, habaneros, and onion to a food processor. Toss in the garlic, cilantro, salt, and lime juice. Pulse until you have a nice consistency, then start slowly pouring in the water until you have your desired thickness. Taste and adjust with any salt.
The result is just the perfect amount of heat. It does have a kick to it, but the flavor is just out of this world. This stuff is great on just about anything. I was adding it to my omelettes in the morning, using it as a standard chip dip after work, and drizzled on chimichangas. I hope you enjoy and let me know what you think when you decide to cook al carbon!