Name: Grilled Habanero Salsa
Yield: Makes About 1 Cup; Serves 8
Cuisine: Mexico
Ingredients: ½ teaspoon salt; ¼ cup fresh regular orange juice; ¼ cup fresh sour orange juice (see box), or fresh lime juice; ¼ teaspoon sugar (optional); 12 to 15 habañero peppers or Scotch bonnet chiles; 1 small onion, cut lengthwise in half; 1 clove garlic, minced

Preparation info

Makes About 1 Cup ; Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The habañero is one of the world’s two or three hottest chiles. Grilling blunts its fiery bite and enhances its smoky, fruity flavor. Still, this is one of the most scorching salsas you’ll ever taste. If you like them hellish, also try the “Dog’s Snout” Salsa.

Ingredients

12 to 15 habañero peppers or Scotch bonnet chiles
1 small onion, cut lengthwise in half
1 clove<

Americas
Mexico
Side dish
Spicy
Gluten-free
Vegan
Central America

Method

Set up the grill for direct grilling and preheat to high.
When ready to cook, preheat a vegetable grate (if using) for 5 minutes, then brush and oil it or the grill grate.
Arrange the habañero peppers and onion halves, cut side down, on the hot grate and grill, turning often, until browned all over, 3 to 6 minutes (the skins should be

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Ingredients

Method

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