Recipe - La Parilla Charred Habanero Salsa

3 Roma (plum) tomatoes
3 Habanero chiles
One fourth cup Water
1/8 teaspoon Kosher salt

Salsas in the Yucatan are usually quite simple, while recados tend to make
the dishes they season complex. Perhaps that is why simplicity is seen as a
virtue when it comes to salsas. But I think there is another reason: the
habanero chile, reputedly the hottest pepper in the world. In addition to
the heat, habaneros have a citrusy aroma and flavor that are best savored
on their own. This salsa is the classical accompaniment to meats and
seafood cooked in achiote. Try it on Grilled Squid Yucatan Style. There are
variations with onion, orange juice, and mint, but this simple version is
my favorite.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast
chiles until dark brown, then remove seed cores.

Put all the ingredients in a blender and blend smooth. Use within several
hours.
Posted to CHILEHEADS DIGEST V3 #083

Date: Mon, 26 Aug 1996 00:10:06 0400

From: "Garry Howard" g.howard@ix.netcom.com
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow