Habanero Mustard Salsa

Courtesy of Bret Thompson, Pez Cantina, Los Angeles

Yields: 1 pint

¼ cup avocado oil

5 yellow bell peppers, stems and seeds removed

10 habanero chiles, stems removed (do not remove seeds)

1 small yellow or white onion, small dice

1 tbsp. fresh turmeric root, peeled and diced

1 tbsp. mustard

½ cup water

4 garlic cloves

juice of 1 lime

salt to taste

    In a medium sized, thick bottom sauce pot, heat the avocado oil over low-medium heat. Add the yellow peppers, habanero chiles, onion dice and turmeric root. Cover the pot and cook covered for about 10 minutes, stirring every couple of minutes. Avoid cooking the pepper/onion mix too hot, otherwise you will caramelize the peppers and onions and lose the bright final product. Add the water and mustard, and cook for another 7-10 minutes.

    The salsa is ready to blend. Let the salsa cool a bit, then place in a blender (not food processor). Add the garlic, lime juice and salt. Blend until very smooth. Taste the salsa if it needs more salt and season accordingly. Chill the salsa and store in refrigerator for up to 2 weeks.

     Great on so many things, but namely cold seafood dishes, a dip for chips, a condiment for grilled meats, just to name a few.