Charred Habanero Salsa

1. 1

   Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.

2. 2

   Discard tomato stems and wearing rubber gloves, stem and seed chiles.

3. 3

   In a blender puree tomatoes, chiles, water, and salt until smooth.

4. 4

   (Salsa may be made 10 hours ahead and chilled, covered.

5. 5

   Bring salsa to room temperature before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.