Habaneros are wonderful citrus-infused chiles that come to us from Mexico. If you can’t find habaneros, substitute a couple of jalapeño peppers and a splash of orange juice. Habaneros are powerful and will sting badly if accidentally rubbed near the eyes, so always wear gloves when handling them. Serve with the Stuffed Poblano Chile Peppers (page 165).
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Wearing latex or rubber gloves, slice the stem off the habanero. Slice open and, with a sharp knife, remove the membrane and seeds and discard. Mince the habanero. Place in a nonreactive saucepan with all the remaining ingredients and bring to a boil, stirring to dissolve the salt. Decrease the heat and simmer, uncovered, for 5 minutes.
Step 2
Pour the salsa into an airtight container and let cool to room temperature, then seal and refrigerate. The relish is ready to eat right away and will keep in the refrigerator for up to 1 month.
VARIATION: Mango and Habanero Salsa Cruda
Step 3
For quick, fresh, salsa cruda, combine the habanero, 1 white onion (as opposed to yellow), and mango in a bowl with the juice of 1 lime. Taste and adjust the salt as needed, then refrigerate for 1 hour to let the flavors develop. This salsa tastes best within a day of being made.
