preparation
Preheat the grill to medium-high heat.
Add the tomatoes, onion, garlic and habaneros to the grill and turn frequently until they are blistered and charred. If you don’t have a grill, you can use a hot pan to char the vegetables. Remove everything from the grill and remove their skin. Remove the seeds from the habaneros for a milder salsa. Coarsely chop the onion if it’s not soft to grind by hand in the molcajete.
Add all ingredients to a molcajete with a little olive oil and salt and grind by hand until chunky. Alternatively, add everything to a blender or food processor and pulse until chunky; do not over-blend. Adjust seasoning and serve.
ingredients
| 4 | saladette, plum or Roma tomatoes | |
| 1 | medium white onion, peeled an cut in half | |
| 1-2 | small garlic cloves | |
| 1-2 | habanero | |
| 1 tsp | olive oil | |
| salt |
