Habanero Salsa

By Maverick19

This hot salsa pares wonderfully with fatty meats, like pork belly. The salsa can be refrigerated for up to 2 months

Ingredients

• 20 red habanero chiles
• 1 med white onion, thinly sliced
• 1/2 cup fresh orange juice
• 1 tsp finely grated orange zest
• 2 Tbsp fresh lime juice
• 3/4 tsp finely grated lime zest
• 1/2 - 3/4 cup apple cider vinegar, to your taste
• 1/2 cup water
• 1 tsp dried Mexican oregano
• 2 Tbsp extra virgin olive oil
• 2 tsp salt
• 1 1/2 tsp sugar

Preparation

Step 1

1. Preheat the oven to 375 degrees. Spread out the habanero chiles and onion on a rimmed baking sheet. Roast for about 30 minutes, stirring once, until the chiles and onion are soft and barely browned. Let cool.

2. Wearing gloves, carefully remove and discard the stems and seeds from the habaneros. Transfer the chiles to a blender or food processor. Add the onion, orange juice, orange zest, lime juice, lime zest, cider vinegar, water and oregano, and puree until very smooth.

3. In a saucepan, heat 2 Tbsp evoo. Carefully add the puree and bring to a simmer. Cook over moderately low heat, stirring, until reduced to 1 3/4 cups, about 30 minutes. Stir in the salt and sugar and let cool completely. Funnel the salsa into glass jars and chill well.

***Salsa will refrigerate for up to 2 months***