Habanero Salsa

Warning, this salsa hot and not for the faint hearted, but so damn delicious if you love heat!

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Course: Dips, salsa, Sauce

Cuisine: Mexican

Keyword: habanero, hot sauce, spicy

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: tablespoons (yields about 1 1/4 cups total sauce)

Calories: 7kcal

Author: Bonny B

Roast the habaneros, tomatoes and garlic, either on a grill or on the broiler of an oven (or toaster oven). How long this takes will depend on what equipment you are using. Roast until the skins start to char; pay attention so they don't burn, flipping it over as needed for even charring.
Once roasted and cooled, remove the stems and break the habaneros in half and remove the seeds. Using gloves for this is highly recommended! You can leave the seeds in, but the sauce will be much hotter - not to say it isn't going to already be pretty dang hot already. So proceed with caution!
Throw everything (chilies, garlic, tomato, salt, lime juice, water) into a food processor or blender. (I have a mini processor, which is just the perfect size). Blend until smooth. Taste and adjust for salt. Add more lime juice if you like it brighter or more acidic. Use vinegar if you don't have limes.
(If you are using a food processor, I would recommend removing seeds as these tend to not get pulverized. If you don't mind seeds, then you don't need to remove. If you have a high power blender (like a vitamix) you can throw everything in the blender, seeds and all)
This recipe yields about 1¼ cups roughly. I store mine in a jar for weeks.

Use gloves when handling these chilies!
I would suggest you stay close by while the chilies are roasting. Once they start to take on color, they will char quite quickly. Pay attention to the pace they are charring and make sure you flip them so they don't burn completely!
You don't need to put oil on the chilies and garlic before roasting, but you can if you want. I don't use any oil when I make this.
You can substitute vinegar for fresh lime juice; I just use vinegar because I always have it in my pantry and I honestly really like the flavor it produces.