Roasted Habanero Salsa (Tomatoless)
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
8 habanero chiles
2 cloves garlic, skins on
2 tablespoons lime juice
salt to taste
Roast the peppers and garlic in a heavy bottomed pan until the start to blacken in spots, about 5-10 minutes, turning frequently.
After the garlic has cooled, peel it and puree it along with the chilies and lime juice in a blender or food processor. Season with salt to taste.
From closet cooking.com