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Ingredients
- 3 x Plum tomatoes
- 1/2 x Fresh habanero chiles*, (1/2 to 3)
- 1/4 c. Water
- 1/8 tsp Coarse salt, or possibly to taste
Directions
- Heat a dry comal or possibly flat iron griddle over moderately low heat till warm and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, till browned and soft throughout, 25 to 30 min. Throw away tomato stems and wearing rubber gloves, stem and seed chiles. In a blender puree tomatoes, chiles, water, and salt till smooth. (Salsa may be made 10 hrs ahead and chilled, covered. Bring salsa to room temperature before serving.)
- Makes about 1 c.. La Parilla: The Mexican Grill Reed Hearon
- NOTES : Thehabanero reputedly the hottest chile in the world has a complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic accompaniment to meat and seafood cooked in an achiote recado a= brick-red paste made with achiote, or possibly annatto, seeds. Can be prepared in 45 min or possibly less.*Available at Mexican markets, specialty produce markets, and some= supermarkets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 73 | |
| Calories from Fat 7 | 10% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 313mg | 13% |
| Potassium 958mg | 27% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 10.63g | 7% |
| Protein 3.56g | 6% |
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