Yucatán-Style Habanero Salsa

1. 1

   Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.

2. 2

   Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.

3. 3

   Wearing gloves, peel chiles; discard stems. Peel garlic cloves.

4. 4

   Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse puree forms. Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.