Habanero Salsa

6 habanero chiles

1 garlic head, cloves separated, unpeeled

6½ ounces (about 30) cherry tomatoes

3 tablespoons lime juice (2 limes)

¾ cup cilantro leaves

1 teaspoon salt

- 65 g habanero chiles
- 76 g garlic cloves, unpeeled (1 head)
- 185 g cherry tomatoes
Line 12-inch stainless steel-skillet with aluminum foil. Place skillet over high heat, add habaneros and garlic, and cook until beginning to char, about 4 minutes. Add tomatoes and continue to cook, turning all vegetables occasionally, until charred, about 6 minutes longer. Transfer mixture to bowl and let cool slightly. Peel garlic cloves. Wearing gloves, use paring knife to stem, halve, and seed habaneros; discard seeds and ribs.
- 50 g lime juice (2 limes)
- 8 g cilantro leaves
- 6 g salt
Transfer habaneros, garlic, and tomatoes to blender and add lime juice, cilantro, and salt. Process on low speed until coarsely chopped, 15 to 20 seconds. Serve. (Salsa may be stored in an airtight container in the refrigerator for up to 1 week).

- 6 habanero chiles
- 1 garlic head, cloves separated, unpeeled
- 6½ ounces (about 30) cherry tomatoes
Line 12-inch stainless steel-skillet with aluminum foil. Place skillet over high heat, add habaneros and garlic, and cook until beginning to char, about 4 minutes. Add tomatoes and continue to cook, turning all vegetables occasionally, until charred, about 6 minutes longer. Transfer mixture to bowl and let cool slightly. Peel garlic cloves. Wearing gloves, use paring knife to stem, halve, and seed habaneros; discard seeds and ribs.
- 3 tablespoons lime juice (2 limes)
- ¾ cup cilantro leaves
- 1 teaspoon salt
Transfer habaneros, garlic, and tomatoes to blender and add lime juice, cilantro, and salt. Process on low speed until coarsely chopped, 15 to 20 seconds. Serve. (Salsa may be stored in an airtight container in the refrigerator for up to 1 week).