*  Exported from  MasterCook  *
                     La Parilla Charred Habanero Salsa
 Recipe By     : La Parilla the mexican grill by Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Salsas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Roma (plum) tomatoes
    3                    habanero chiles
      1/4  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.
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8