Salsa Cremosa de Habanero (Creamy Habanero Salsa)

Char the habanero peppers on a dry, hot pan or comal until blackened in spots (tatemado). Set aside.

In a saucepan over medium heat, combine the neutral oil, diced white onion, and peeled garlic cloves.

Cook, stirring occasionally, until the onion and garlic begin to turn golden.

Add the charred habaneros and whole allspice berries to the pan. Continue cooking, stirring, until everything is golden brown and tender.

Remove the pan from the heat and let the mixture cool to room temperature.

Transfer the cooled onion, garlic, and pepper mixture to a blender.

Add the freshly squeezed orange juice, lime juice, and kosher salt to the blender.

Blend on high speed until the salsa is completely creamy and smooth.

Taste and adjust seasoning with more salt if needed. Pour into a container to serve or store.