Habanero and Roasted Red Pepper Salsa
yields a generous 2 1/2 cups
1 small (or 1/2 large) white onion, halved and sliced
1 clove garlic, gently crushed and peeled
2 large red bell peppers, stemmed, seeded, and halved
5 habanero peppers, stemmed and halved
1 cup water
1 1/2 TBSP lime juice (from 1 or 2 limes)
1 1/2 TBSP white vinegar
1/2 tsp fine sea or kosher salt
Heat the oven broiler and place the peppers cut-side down on a baking sheet with the other vegetables (tuck the garlic clove under the edge of a bell pepper half to shield it from the direct heat to keep it from burning). Broil until the peppers are blistered and the onions have begun to brown in spots, about 15-20 minutes.
Meanwhile, add water, lime juice, vinegar, and salt to a food processor. Add charred vegetables and puree until smooth.