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Print this Recipe    Habanero 05

CHARRED HABANERO SALSA

3 plum tomatoes
1/2 to 3 fresh habanero chiles
1/4 cup water
1/8 teaspoon coarse salt

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 puree 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.

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