Serves: 8
Total Calories: 11
1. Preheat the grill to high.
2. When ready to cook, place a vegetable grate on the hot grill and preheat it for 5 minutes.
3. Arrange the chiles and onion halves (cut side down) on the hot grate and grill, turning often, until browned all over, 3 to 6 minutes. (The skins should be charred but the chiles and onion should not be cooked through.) Transfer the chiles and onions to a cutting board and let cool.
4. Scrape off any particularly burnt pieces of skin and finely chop the chiles and onion halves. Place in a serving bowl and stir in the garlic, sour orange juice, regular orange juice and 1/2 teaspoon salt. Stir in the sugar (if using). Use this salsa sparingly it’s ornery! It is best served within 3 hours of preparing.
Makes about 1 cup enough to serve 8
This Grilled Habanero Salsa recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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