*  Exported from  MasterCook  *
 
                           CHARRED HABANERO SALSA
 
 Recipe By     : La Parilla: The Mexican Grill  Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mc                               Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    plum tomatoes
      1/2                fresh habanero chiles* -- (1/2 to 3)
      1/4  cup           water
      1/8  teaspoon      coarse salt -- or to taste
 
 Heat a dry comal or flat iron griddle over moderately low heat until hot and
 pan-roast tomatoes and habaneros, turning them occasionally to ensure even
 roasting, until browned and soft throughout, 25 to 30 minutes. Discard
 tomato stems and wearing rubber gloves, stem and seed chiles.
 In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa
 may be made 10 hours ahead and chilled, covered. Bring salsa to room
 temperature before serving.)
 Makes about 1 cup.
 La Parilla: The Mexican Grill  Reed Hearon
 
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 NOTES :  Thehabanero ­ reputedly the hottest chile in the world ­ has a
 complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
 accompaniment to meat and seafood cooked in an achiote recado ­ a brick-red
 paste made with achiote, or annatto, seeds.
 Can be prepared in 45 minutes or less.
 *Available at Mexican markets, specialty produce markets, and some supermarkets.