Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado) Recipe

• 1 whole head garlic, split into cloves, cloves left unpeeled
• 24 whole habanero chilies (about 6 ounces; 170g) (see note)
• 2 tablespoons juice from 1 grapefruit (1 ounce; 30ml) (see note)
• 2 tablespoons juice from 1 orange (1 ounce; 30ml) (see note)
• 2 tablespoons juice from 2 limes (1 ounce; 30ml) (see note)
• Salt

1. Thread garlic cloves on a metal skewer and roast directly over a gas flame until well charred on all surfaces, about 5 minutes. Alternatively, roast in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl until cool enough to handle, then peel blackened skins and discard.
2. Roast habaneros in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl and allow to cool. When cool enough to handle, pick out stems and discard. (See note; you may want to use gloves for this task.)
3. Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or
4. . Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.)
5. Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

head garlic, habanero chilies, orange, salt

Taken from www.seriouseats.com/recipes/2016/05/extra-hot-yucatan-style-salsa-recipe.html (may not work)