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.
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