- 2 teaspoons vegetable oil
- ¼ cup white onion, diced
- 2 cloves garlic, minced
- 2 cups water
- 2 teaspoons Salt
- 1 Roma tomato, chopped into 1-inch chunks
- 8 fresh habanero chiles, stemmed
- 1 tablespoon white vinegar
- 1 tablespoon agave nectar
In a 1-quart saucepan, heat the oil and sauté the onion and garlic until just softened. Add the water, salt, tomato and habaneros and simmer for 12 to 15 minutes, until the chiles are soft. Transfer to a blender, add the vinegar and agave nectar and blend until fairly smooth, with a little texture.
Variation: If this salsa is too hot, reduce the number of habaneros by half next time.
Serving Ideas: This salsa has a natural affinity with all kinds of seafood, as well as anything made with lots of fresh lime, so shrimp cocktail, ceviche and fish soups are natural pairings. It’s unusual and delicious with fruit, especially orange or watermelon. The heat and salt work wonders with starchy, fried or salty foods, such as jicama, onion rings or fried potatoes.