Marcus Nilsson
When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 small red onion, cut through root end into 8 wedges
2 teaspoons vegetable oil
Kosher salt
2 medium beefsteak tomatoes, chopped
5 Fresno or other medium-spicy chiles, 3 with seeds removed, chopped, 2 thinly sliced
½ habanero chile, seeds removed
2 tablespoons fresh lime juice
Preparation
Step 1
Prepare a grill for medium-high or heat broiler. Toss onion with oil in a medium bowl; season with salt. Grill or broil, turning occasionally, until blistered on all sides, 8–10 minutes. Let cool, then chop.
Step 2
Toss charred onion, tomatoes, both types of chiles, and lime juice in a clean medium bowl to combine. Let sit, tasting every few minutes, until desired level of heat is reached, then discard habanero; season with salt.
Step 3
Do Ahead: Salsa can be made 3 days ahead. Cover and chill. Taste and adjust seasoning with more salt and lime juice just before serving.
Nutrition Per Serving
For 8 servings (4 Tbsp. each): Calories (kcal) 35 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 5
