Walnut-Habanero Salsa with Roasted Garlic and Orange
Serve this immediately at room temperature—the creamy white color doesn't hold up for too long in the refrigerator.
- 1 head garlic, top third sliced off to expose cloves
- 1 teaspoon olive oil
- Kosher salt
- 1 heaping cup walnuts
- 2 habaneros, seeded
- 1 cup freshly squeezed orange juice (from 1 1/2 to 2 oranges)
Heat the oven to 425 degrees F. Place garlic in square of foil; drizzle with olive oil and sprinkle with salt. Wrap in foil and roast until tender and squeezeable, about 45 minutes. Let cool, and then squeeze out garlic. Reserve 5 cloves for salsa and save the rest for another use.
Meanwhile, toast walnuts in dry skillet over medium heat, shaking frequently, until light brown and fragrant, about 5 minutes. Transfer to plate to cool. Combine walnuts and habaneros in blender or food processor; pulse to chop. Add garlic and orange juice; pulse to combine until well mixed but still a little chunky. Season to taste with salt. Serve immediately, or refrigerate for 1 to 2 hours, then let come to room temperature before serving.
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