If you love fire roasted habanero peppers then you’re going to absolutely love this spicy salsa! Made with garlic, fresh cilantro, lime juice and a drizzle of olive oil, this homemade salsa is a spicy food lover’s dream.
4Tablespoonsfreshly squeezed lime juiceadjust to taste
1Tablespoonsextra virgin olive oil or oil of choiceadjust to taste
1cupcilantrofinely chopped (cut off thicker stem ends but do leave some of the stems)
large pinch of fine sea saltadjust to taste
Heat up a large comal or a frying pan over medium-hot fire or heat. Once hot place the chiles and garlic on it. Roast until they're nice and charred evenly on all sides.
Remove the chiles and garlic as they're ready and leave to sit until they come to room temperature and you can handle them. In the meantime you could chop up the cilantro and squeeze the lime juice.
Once cooled, remove the stems from the chiles, and if desired remove the seeds too for a slightly milder salsa. Finely chop up the chiles and place them in a small bowl. Add the garlic and use the for to mash it up and mix into the habaneros. Next add the chopped cilantro, the lime juice and olive oil and mix until well combined. Then sprinkle in the salt and mix.
Taste and adjust if desired. Serve or store in the fridge until ready to serve. This salsa will keep fresh for about 3 days.
•If you don't have a comal you could place the ingredients on a baking sheet and put them under the broiler until evenly roasted.• The recipe may easily be doubled if desired.