Really spicy but I can’t stop eating it!
1 lb habaneros, fresh
1 oz chile de arbol, dried, stems removed
1/2 medium sweet onion
1 tbsp chicken bullion (for rehydrating peppers)
2 tbsp avocado oil
Juice of 1 lime
Salt to taste
I roasted the onion and habaneros in my pellet grill for about 15 minutes at 400 degrees. Let them char and put them in a plastic bag to cool and steam (just like you would do for hatch green chiles). Since they are thin skinned I didn’t remove the charred skins and think it adds a nice flavor.
While the peppers were roasting I mixed the bullion with 2 cups of water and brought to a boil. Added the dried peppers and simmered for about 10 min until soft.
Then I put the peppers and onion in the blender and used the broth from rehydrating until it was the consistency I liked. Add the oil and blend more. Add salt and lime juice to taste.
by wayfrae
2 Comments
I messed up the ingredients list with Reddit markdown so here is a better version (it’s not letting me edit the post for some reason)
1 lb habaneros, fresh
1 oz chile de arbol, dried, stems removed
1/2 medium sweet onion
1 tbsp chicken bullion (for rehydrating peppers)
2 tbsp avocado oil
Juice of 1 lime or more to taste
Salt to taste
That a very pretty salsa, but FIERY!
I’ve just started to experiment with salsas with no spherical vegetables involved. It’s a whole different thing from rojas and verdes…