I used dried habanero instead of fresh, they're still extremely hot and tropical but not as floral
Both salsas made with an equal combination of orange, lime and lemon jucie to mimic seville orange. Just enough juice to be fluid but not runny.
They both turned out really bright, hot and flavorful, not something to dip chips in but great as a condiment.
by 0rangus
1 Comment
Template recipes for both salsas:
1.
-toast chiles and soak in hot water to soften
-roast gooseberries and char garlic
-add everything to blender with a 1/1/1 mix of orange, lime and lemon juice
-salt to taste
-blend until smooth
2.
-toast chiles, I used mostly arbol with a couple puya here, and set in hot water to soften
-char garlic
-add everything to blender with a 1/1/1 mix of orange, lime and lemon juice
-salt to taste
-blend until smooth
I was inspired by this Serious Eats recipe
https://www.seriouseats.com/yucatan-dried-chili-salsa-recipe