I have decided: June will be Home Cooking Month! Food just like mother used to make. Provided dear ol’ Mom was a ragin’ chilehead. Hot dishes from around the world; and I’m not talking Cate Blanchett or Aishwarya Rai! (Well, okay; you want to discuss them, we can talk! But I digress.)
Here’s a quick salsa, somewhat Yucatan in style, to tide you over until the recipe deluge hits…
- 3-4 Roma (plum) tomatoes, pan-roasted until blistered, browned and soft
- 2 slices yellow onion, pan-roasted until scorched and softened a bit
- 3 habanero chiles, pan-roasted until brown, then seeds removed
- 1/8 cup water
- 1/8 cup lime juice
- 1/8 teaspoon kosher salt
Put the whole shebang (that’s one of those cooking technical terms) in a blender and blend until smooth. If it’s too hot, add 1 more tomato or a bit of tomato sauce. Orange juice will also thin out the heat a bit, but don’t add too much or you’ll get a runny sauce. Given the fruity taste of roasted habaneros, I don’t think you’ll want to water this one down much.
Enjoy the Heat!
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