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. Discard
tomato stems and wearing rubber gloves, stem and seed chiles. In a blender
pur.e tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10
hours ahead and chilled, covered. Bring salsa to room temperature before
serving.) Makes about 1 cup. La Parilla: The Mexican Grill Reed Hearon
Recipe By : La Parilla: The Mexican Grill Reed Hearon=20
Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:02:51 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))
NOTES : Thehabanero =AD reputedly the hottest chile in the world =AD has a
complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
accompaniment to meat and seafood cooked in an achiote recado =AD a=
brick-red paste made with achiote, or annatto, seeds. Can be prepared in 45
minutes or less. *Available at Mexican markets, specialty produce markets,
and some= supermarkets.
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