This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.
Recipe information
Yield
Makes 2 cups
Ingredients
25 fresh habanero chiles t
2 heads of garlic, cloves separated, unpeeled
1 1/4 cups fresh lime juice
2 teaspoons kosher salt plus more
Preparation
Step 1
Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
Step 2
Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
Step 3
Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
Step 4
Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.
Nutrition Per Serving
9 servings
1 serving contains: Calories (kcal) 70 Fat (g) 0.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 440
