Salsa de Chile Habanero

Habanero chiles are native to Mexico's Yucatan region. They are probably the hottest chiles available anywhere. Habanero chiles are used to flavour some of the hot sauces. Habanero chiles are similar in look and heat to the Jamaican Scotch Bonnet Peppers.
While in the Yucatan, I had the opportunity to cook with Chef Carlos and one of the dishes we made was Salsa de Chile Habanero. This salsa is made with sour orange which helps to reduce the heat of the chiles but even so this is a salsa only for those who can take the extreme heat.
We used it sparingly as a condiment for meat and chicken dishes and to spice up a plate of beef nachos.

Extreme care must be taken to not touch any senstive areas after handling the chiles to avoid burning your eyes or skin. Remove the skins and seeds by using forks to avoid touching the chiles. Wear latex or rubber gloves if you are especially sensitive.

Habanero Chiles grilling.

Salsa de Chile Habanero

10 chiles habanero, grilled, peeled and seeded
1/2 red onion, finely diced
Juice of 2 sour oranges
Salt, to taste
2 cloves of garlic
sprigs of coriander (cilantro), to taste

Mash together the chiles, red onion, orange juice, salt, garlic and coriander using a mortar and pestle or food processor. Add a little water to thin the mixture, if desired.