Peach Habanero Salsa

Author the Civic Kitchen

Yield: About 2 cups


We learned this habanero chile preparation from cooking instructor Agustín Gaytán. The chiles are briefly pickled on the stovetop, slightly tempering their fiery heat. They still pack a powerful punch, with a low, lingering burn that is elegantly offset by sweet peaches and the bright tang of lime.


Ingredients

Preparing Chiles

1 or 2 habanero chiles, depending on your heat tolerance

1 cup water

1 tablespoon sugar

½ teaspoon sea salt

1 tablespoon white wine vinegar

For the Salsa

1 or 2 roasted, seeded and blanched habanero chiles (see above)

2 large ripe but firm peaches, skins on, cut into ¼-inch dice

¼ cup finely chopped purple onion (about ¼ small onion)

4 to 6 sprigs cilantro, finely chopped (about 2 tablespoons)

2 to 3 mint leaves, very finely slivered (optional)

1 to 2 tablespoons lime juice

½ teaspoon salt, or to taste

Directions

To prepare the chiles:
1.) Roast the chiles on a hot cast iron pan set over medium high flame, or under a hot broiler. Turn them occasionally so they char evenly, until the skins are blistered and dappled with blackened areas, but not fully black or ashen. Seal the chiles inside a plastic bag or in a tightly covered bowl to sweat for 8 to 10 minutes. Wearing plastic gloves, gently peel off the outer charred skins. Slit the chiles, and remove the stems, seeds and membranes.
2.) Bring the water, sugar and salt to a boil over high heat. Add the chiles and vinegar, then turn off the fire and let stand for 3 minutes. Drain the chiles and dry them with paper towels. Chop them finely.
To make the salsa:
Combine all of the salsa ingredients in a bowl. Let the mixture stand for a few minutes, then adjust the lime and salt amounts to your taste, and serve.