Salsa Roja con Habanero Quemada
Serves 1
Directions
- 1Place all vegetables directly onto hot charcoal to char.
- 2Char the tomatoes, flipping at 3 minutes and removing at 6 minutes.
- 3Char the habaneros for about 2 minutes.
- 4Char the garlic for 6-7 minutes.
- 5Char the onion for about 10 minutes, peeling the charred skin off everything once done.
- 6Add water, salt, chicken bouillon, and garlic to a molcajete and grind.
- 7Add habaneros to the molcajete and grind.
- 8Add onion and tomatoes to the molcajete and mash everything together.
Ingredients
- 640 g roma tomatoes
- 22 g habanero
- 35 g peeled garlic
- 88 g white onion
- 7 g salt
- 3.5 g chicken bouillon
- 35 g water
Equipment
charcoal grilltongsknifemolcajete
