Yucatanian habanero salsa
Everything in Yucatan is served with this simple salsa. It’s usually made with green habaneros (the orange one is apparently “totally different”). It’s great with al pastor, and cochinita pibil.
– 10 habanero chilis
– 2 bitter oranges (or their substitute)
– 2 cloves of garlic
– salt to taste
Roast the habaneros and the garlic in a hot pan, or a flame. Be sure to read the section on habanero safety, if you haven’t worked with them before. Clean them, or not, depending on how spicy you want the salsa to be.
Puree the chilis, the garlic, the juice, and the salt together. It will keep for several weeks in the fridge.