Dan B.
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If so, here is a recipe for a very traditional Mayan salsa. Chili Tamulado. It’s delicious, but not for the faint of heart. It’s hot as living hell. But oh, so good…. Takes about an hour and fifteen minutes, start to finish.
Ingredients:
50 habanero or scotch bonnet peppers, blackened
2 large heads of fresh garlic, roasted
juice of one grapefruit
juice of one orange
juice of 4 limes
salt
Instructions:
Cut the root end off the end of the garlic heads, do not peel or separate the cloves. Drizzle with olive oil, put them in a foil “packet” and seal it up. Roast for an hour at 400°
Blacken the habaneros on all sides in a dry cast iron skillet at searing heat. I use a convection plate for the skillet or the cast iron skillet over very hot coals. If you do this in the house on your stove you will probably choke, your pets will suffer, and your significant other will not be pleased. It takes two rounds in a typical 10” skillet to do them all.
Juice the grapefruit, orange and limes into a blender.
Cut the stem end from the peppers and throw them into the blender. Leave the seeds inside. If you want to ask, “can I remove the seeds and clean the peppers for less heat” then this is not the recipe for you. Go buy some mild salsa somewhere.
When the garlic is done roasting, squeeze out the roasted garlic from the individual cloves and add it to the blender. Let the garlic cool somewhat first unless you have asbestos fingers.
Blend it well, but don’t liquify it totally. It’s best if it’s still slightly pulpy.
Salt the batch to taste. Loves me some salt…
That‘s it. It makes about a full mason jar of salsa. It’s way too hot for most to use as a salsa dip (but I do) but it’s fantastic on eggs, tacos, burgers, soups, etc. And yes, @Johnny b , it’s fantastic as a dollop on top of some ramen.
But I will stress again, this stuff is no joke. It’s far hotter than any jarred salsa you’ve ever eaten from a store, but if you love habaneros then you will be in heaven.
Enjoy!
Ingredients:
50 habanero or scotch bonnet peppers, blackened
2 large heads of fresh garlic, roasted
juice of one grapefruit
juice of one orange
juice of 4 limes
salt
Instructions:
Cut the root end off the end of the garlic heads, do not peel or separate the cloves. Drizzle with olive oil, put them in a foil “packet” and seal it up. Roast for an hour at 400°
Blacken the habaneros on all sides in a dry cast iron skillet at searing heat. I use a convection plate for the skillet or the cast iron skillet over very hot coals. If you do this in the house on your stove you will probably choke, your pets will suffer, and your significant other will not be pleased. It takes two rounds in a typical 10” skillet to do them all.
Juice the grapefruit, orange and limes into a blender.
Cut the stem end from the peppers and throw them into the blender. Leave the seeds inside. If you want to ask, “can I remove the seeds and clean the peppers for less heat” then this is not the recipe for you. Go buy some mild salsa somewhere.
When the garlic is done roasting, squeeze out the roasted garlic from the individual cloves and add it to the blender. Let the garlic cool somewhat first unless you have asbestos fingers.
Blend it well, but don’t liquify it totally. It’s best if it’s still slightly pulpy.
Salt the batch to taste. Loves me some salt…
That‘s it. It makes about a full mason jar of salsa. It’s way too hot for most to use as a salsa dip (but I do) but it’s fantastic on eggs, tacos, burgers, soups, etc. And yes, @Johnny b , it’s fantastic as a dollop on top of some ramen.
But I will stress again, this stuff is no joke. It’s far hotter than any jarred salsa you’ve ever eaten from a store, but if you love habaneros then you will be in heaven.
Enjoy!