Gluten-free · Nut-free

I’ve been meaning to make a dark habanero sauce for a while and when I saw some beautiful habaneros in the store the other day I grabbed a bunch to make this hot HOT sauce.

My wife lovingly (or not so lovingly) refers to this as the “sauce of death” and I have to agree that even for me—a Mexican—this salsa is spicy! Habaneros are one of the spiciest chilis in the world but they’re also incredibly fragrant, and some would even say addictive!

One note: You might want to have the windows open when you’re charring your peppers because they’ll quickly smoke up the kitchen.

Enjoy at your own risk!

Substitutions:

• Use freshly-squeezed lemon juice if you don’t have any limes.

Great for:

Making spicy mayo, in soups, stews, noodles, and in all your favorite Mexican dishes.

 

Black Habanero Salsa

Yields 250ml

160g habanero peppers (about 18)

9g (4 cloves) garlic

13g (1-inch piece) fresh ginger

88ml freshly-squeezed orange juice

22ml freshly-squeezed lime juice

25ml tamari or soy sauce

1. Heat a medium pot on medium-high heat and add habaneros, ginger, and garlic. Char for 10 minutes, moving everything around in the pan so that it chars evenly.

2. Remove from pan and add everything to a high-speed blender along with orange juice, lime juice, and tamari. Blend on high until completely smooth.

3. Store in an airtight container in the fridge for up to 1 month.