Ingredients
20 red or orange habanero chiles
1 medium white onion
1 1/2 tsp. finely grated orange zest
1/2 c. freshly squeezed orange juice
3/4 tsp. finely grated lime zest
2 tbsp. freshly squeezed lime juice
1 c. cider vinegar
1/2 c. water
1 tsp. dried Mexican oregano
2 tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 1/2 tsp. sugar
Preparation
Step 1Preheat the oven to 375 degrees F. Spread the habaneros and onion in a single layer on a large rimmed baking sheet. Roast for about 30 minutes, stirring once, until the chiles and onion are soft and barely browned in spots. Let cool completely.Step 2Wearing gloves, carefully remove and discard the stems and seeds from the habaneros and transfer the chiles to a blender. Add the onion, orange and lime zests and juices, vinegar, water, and oregano and puree until smooth.Step 3In a medium saucepan, heat the olive oil. Carefully add the puree and bring to a simmer. Cook over moderately low heat, stirring occasionally, until reduced to 1 3/4 cups, about 30 minutes. Stir in the salt and sugar and let cool completely. Funnel the salsa into glass jars or bottles and chill before serving.
