Sean’s Salsa Habanera
Derived from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman
- ½ teaspoon dried Mexican oregano
- 5 habanero chiles
- ¼ medium white onion, diced
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 orange, juiced and zested
- 1 lime, juiced and zested
- 1 tablespoon cider vinegar
1. Preheat the broiler on high. Preheat a cast iron skillet over medium heat for 5 minutes.
2. Add habaneros to roasting pan (or preferably a second cast iron skillet if available) and place under the broiler. Broil for approximately 15 minutes, turning occasionally, until some areas are blackened. Remove pan from oven and set aside to cool.
3. Meanwhile, add oregano to first skillet. While shaking skillet, cook oregano over medium heat for about 15 seconds, until oregano is fragrant. Remove from skillet to blender.
4. Add onion to first skillet. Roast for about 6 minutes, turning onions occasionally until soft and beginning to blacken. Remove from skillet to blender.
5. Add salt, sugar, citrus juices and zests, and cider vinegar to blender.
6. Remove and discard stems and seeds of habaneros. Add to blender.
7. Blend until smooth. Serve.
8. The salsa will keep in the refrigerator for a week or in the freezer for a month.