Why This Recipe Works
by Tim Chin
We wanted something fresh tasting but complex to go with our Cochinita Pibil. Traditionally, a salsa made with habanero chiles is the go-to choice. The trick for us was managing the heat of these supremely spicy chiles to create a balanced salsa. Charring everything over rip-roaring heat gave the salsa some awesome, smoky notes. But our initial attempts were face-meltingly spicy. By removing the seeds and membranes of the chiles, we toned down the spiciness just enough—well, enough that our team didn’t cry at every tasting.