Salsa Habañero

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Salsa Habanero

3 or 4 fresh or dried habanero peppers (for a milder sauce, use jalapeno, chipotle, or ancho, etc.)

1 lime, juiced

2 cloves garlic, coarsely chopped

cumin (a pinch)

salt (a pinch)

fresh cilantro (optional)

Remove the stems and some seeds (depending on how hot you like it—the seeds and white membranes they're attached to are where the heat lives) of a few fresh or dried chiles. If using dried, first lightly toast them in a dry skillet to draw out the flavor,

Add lime juice, garlic, salt, cumin, and cilantro. Pulverize in a blender or food processor. (An immersion or stick blender works well in a small container.)

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