Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

This simple but fiery salsa is a great example of the big, bold flavors of the Yucatán Peninsula. It’s great on anything from grilled meats and seafood to tacos stuffed with delectable braises—if you’re making <a href="https://www.chefsteps.com/recipes/cochinita-pibil-oven">cochinita pibil</a>, you’re going to want some of this stuff to serve alongside.Blooming the habanero in oil before blending the salsa intensifies the capsaicin heat, even as it brings out more of the sweetness from the peppers. And while it’s hot, don’t worry: The acidity and sweetness in the citrus juice helps to offset some of its more aggressive face-melting qualities.The best part is its texture. Super creamy thanks to the oil-in-water emulsion that forms in the blender, it’s sort of like guacasalsa, the “<a href="https://lataco.com/fake-guacamole-is-here">fake guacamole</a>” salsa popularized by taquerias, which is made from cooked tomatillo and squash and mimics the creaminess of avocado.

Salsa de Habanero