Adapted from RickBayless.com
5 garlic cloves, unpeeled
1/2 cup roughly chopped carrot (about 1 medium)
1/2 cup roughly chopped onion (about 1/2 small onion)
12 medium habanero chilies, stemmed
1 cup apple cider vinegar
1 cup water
2 tsp. kosher salt
1/4 tsp. sugar
Roast the unpeeled garlic cloves in a skillet over medium heat, turning regularly, until soft and blackened in spots, about 10-15 minutes. Cool & peel.
In a small saucepan, combine carrot, onion, habaneros, vinegar & water. Simmer over medium-low heat, partially covered, until carrots are soft.
Cool slightly. Add roasted garlic, salt and sugar. Blend in a blender or with an immersion blender until smooth. Adjust seasonings.
Pour into jars and store in refridgerator. Thin with water if too thick.
Makes 2 cups.
This can be frozen but it will separate, shake to serve.
Puerto Rican Roast Chicken
I found this recipe on a website called Great Food 360.
I was hunting for something to go with some Pique hot sauce. This was perfect.
Measure the ingredients below per pound of chicken:
1 tsp. sea salt (I used Kosher salt)
1/8 tsp. black pepper
1/2 tsp. dried oregano
1 garlic clove
1 tsp. olive oil
1 bay leaf
Stir together the salt, pepper & oregano and a sprinkle (~ 1/4 tsp) of adobo seasoning (optional). Add the garlic and oil to make a paste.
Spread the paste under the skin over the entire chicken. If there is any paste left, spread it over the skin.
Add the bay leaves to the cavity of the chicken.
Refrigerate, uncovered, at least 4 hours.
Place the chicken, breast side down, on a broiler pan. Roast on convection at 350F for 35 minutes. Flip the bird breast side up and continue roasting until a meat thermometer in the thigh registers 185F, approximately 35-45 minutes longer.