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The cool thing about making this salsa is that you cook the vegetables and chilies directly on the coals.
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The Mexicans have been doing this forever, and it is typically referred to as cooking al carbon.
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The cooking method instills this awesome flavor that you typically will not get by cooking on your stove top or broiler.
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Trust me, you need to try this.
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Folks have even been known to cook meat directly on the hot ashes as well!
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Heat your coals in your grill until they are all nice and gray.
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Lay the onion, tomatoes, and habanero peppers directly onto the coals.
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Note that the onion will take longer to cook than the tomatoes and habaneros.
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Cook everything until they are completely black and super charred on all sides.
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Once fully charred place them in a bowl and let them cool to the touch.
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Once they are cooled, use the back of your paring knife and scrape off the outer skin from each of the items.
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Dont worry if you get a bit of ash or char along with the items.
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You can decide if you want to keep the seeds intact on the habaneros.
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I kept two whole, and removed the seeds from the third.
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Once the charred skin is removed, add the tomatoes, habaneros, and onion into a food processor.
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Toss in the garlic, cilantro, salt, and lime juice.
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Pulse until you have a nice consistency, then start slowly pouring in the water until you have your desired thickness.
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Taste and adjust with additional salt if needed.
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The result is just the perfect amount of heat.
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It does have a kick to it, but the flavor is just out of this world.
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This stuff is great on just about anything.
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I was adding it to my omelettes in the morning, using it as a standard chip dip after work, and drizzled on chimichangas.
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I hope you enjoy.
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Let me know what you think when you decide to cook al carbon!
