Antique Taco Smoked Habanero Salsa Dupe

Instructions

1. Wear gloves while handling the habaneros and ventilate the kitchen well. Keep your face away from the skillet, smoker, saucepan, and blender steam.

2. For the everyday path, skip smoking and begin with the skillet step below. This is the standard method and requires no special equipment.

3. If you want to smoke the peppers, prepare a grill or smoker for indirect heat at 200 to 250°F with mild fruitwood such as apple or cherry. Set the whole habaneros on the grate away from direct flame. Smoke for 10 to 15 minutes, turning once, just until they pick up a light smoke aroma. Do not let them blacken or soften completely. Remove them from the smoker, then continue with the skillet.

4. Heat a dry skillet over medium-high heat. Add the whole habaneros and blister them for 4 to 6 minutes, turning often, until they have a few dark spots but are not blackened.

   

5. Add the onion and garlic to the skillet. Cook for 3 to 5 minutes more, turning everything occasionally, until the onion and garlic pick up scattered brown spots.

6. Transfer the carrot, habaneros, onion, garlic, white vinegar, apple cider vinegar, and water to a saucepan. Partially cover and simmer for 10 to 12 minutes, until the carrot is fully tender.

   

7. Transfer the saucepan contents to a high-speed blender. Add the salt and honey, then blend until completely smooth.

8. With the blender running, drizzle in the neutral oil and blend until glossy and emulsified. Let the salsa cool before tasting, then adjust the salt. The finished salsa should be hot, bright, fruity, lightly sweet, acidic, pourable, and orange-yellow.