Burrito Filling

[Canelek]

I made bacon, egg and hashbrown burritos the other day. Unfortunately, my wife has a bad capsaicin allergy so I couldn't make my habanero salsa to go with them.

Here is the recipe I learned from a Mexican fella that owned a food truck:

1 large red tomato
6 habaneros
1/4 medium onion
2 cloves garlic

Par-boil all until the tomato skin splits. Drain, and place all ingredients into a blender. Add salt as you go so you get it to your preference. Let cool and transfer to container (squeeze bottles best).

Refrigerate and serve cold, like sweet, sweet revenge.

You can also roast or char the ingredients as opposed to boiling, but the listed recipe is more traditional. You'll find it very similar to habanero salsa found in Mexican-owned taquerias.