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- 12 basil leaves
- 10 habanero chiles
- 3 serrano chiles
- 2 onions
- 1 carrot
- 1 stalk celery
- ½ Liter grated Parmesan cheese
- ½ Liter chipotle chiles
- ¼ Liter lime juice
- 4 tomatoes, peeled and cut into quarters
- 2 avocados, peeled and seeded
- Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Roughly chop the vegetables into 1-inch chunks.
In a large roasting pan, place the basil, habaneros, serranos, onions, carrots, and celery, and roast until vegetables are brown, about 10 minutes.
Place the roasted vegetables along with cheese, chipotles, lime juice, tomatoes, and avocadoes into a blender or food processor and blend until the salsa its thick and well mixed.
Add salt and pepper to taste.
Calories Per Serving607
Folate equivalent (total)166µg41%
Serious Salsa: Habanero Hot Sauce Recipe
The other day I arrived at the office to find a bottle on my desk. It was an old beer bottle, but inside wasn't the usual pale yellow liquid. Instead, this bottle was filled with a thick, orange liquid. This definitely wasn't beer.
Thinking it was garbage, I was about to throw away the bottle when a colleague came over and said, "You like hot sauce, don't you? Try this." And he reached over, twisted off the bottle cap and poured out a bit into a paper cup.
I asked him if he had any tortilla chips, but he didn't. No matter you don't need chips to taste a salsa.
First, I took a sniff of the salsa. It smelled like vinegar, lime juice and garlic. The scent was innocent enough, but there must have been some powerful juices in that bottle as while smelling it my nose started to tickle and my eyes started to water.
Of course, if the salsa was orange, it had to have been made with habaneros—one of the most fiery chiles on the Scoville scale. (If you're not familiar with the Scoville scale, it's a way to measure up a chile's heat by adding up the level of capsaicin, which is the compound that gives a chile its fire.)
I took a swig. A few of my of my office mates looked at me in shock. "Isn't it a little too early to be doing salsa shots?" asked one.
But before answering, I poured myself another taste of the habanero salsa. I needed to confirm that it was indeed as refreshing and delicious as I thought it was. And yes, it was.
He left the bottle for me, saying I could pour it over my eggs, spread it on my sandwiches, or even use it as a dip for some chips from the office vending machine. Anytime I needed a quick hit of heat, this could be my source.
I asked him for the recipe and he obliged me. And after testing it to make sure it worked, here it is.
Warning: This salsa is extremely fiery, so please be cautious! If you have latex gloves, I highly recommend using them when chopping the peppers.
Editor's Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try.
Habanero Tomato Salsa Recipe
Although Habanero peppers rate high on the Scoville, you can still enjoy their flavor by making a mellower salsa using tomatoes, like in this Habanero Tomato Salsa. Habaneros have a unique flavor that deserves to be enjoyed – without feeling like you have a fire in your mouth!
This is the very first salsa with Habaneros that I made many years ago when I was first introduced to them when I went to live in the south of Mexico. I remember that I didn’t know how hot they were, so I added 10 peppers to the salsa! That was certainly a lesson I’ll never forget. You can read more about that anecdote here.
This salsa is perfect to put on top of our Mexican “Antojitos”, like tostadas, sopes, crispy tacos, and the like. And since this salsa is fried, it will keep well in the fridge for at least 4 days.
How to make Habanero Tomato Salsa
- Place the tomatoes and the habanero pepper in a small saucepan and cover with water.
- Gently simmer the tomatoes and pepper until they are soft and cooked, about 15 minutes at medium heat.
- Place the cooked tomato, habanero pepper (stem removed), garlic clove, and ½ cup of the cooking water into a blender. Process until you have a smooth sauce.
- Heat the oil over medium heat and add the onion. Cook the onion until it becomes transparent, about 2-3 minutes. Pour the blended sauce in and keep cooking for 6-8 minutes.
Season with salt and serve.
Spicy Habanero Salsa
We are less than 2 weeks away from the Super Bowl. You know that that means? Lots of yummy snacks are coming your way.
And we’re kicking it off (see my pun skills ?) with this Spicy Habanero Salsa.
If you’ve never dabbled with habanero peppers, they are these little orange guys that pack a punch. The kind of heat that lingers on the tongue – but in a good way.
I love a spicy salsa and making it fresh at home is always a good idea.
I recommend starting with 1 habanero and then increasing the heat from there. Peppers can vary in spice – so you may get one that is a dud and another that is spicy as hell. So add carefully.
Oh, and did I mention, there are also jalapenos in this salsa? I like having both since I think they bring different qualities to the table. Jalapeno has spice, but also a nice flavor. Habanero doesn’t have as much flavor, but really ups the spice level.
- 20 red or orange habanero chiles
- 1 medium white onion, thinly sliced
- 1 teaspoon finely grated orange zest
- 1/2 cup fresh orange juice
- 3/4 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 cup cider vinegar
- 1/2 cup water
- 1 teaspoon dried Mexican oregano
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
Preheat the oven to 375°. Spread the habaneros and onion in a single layer on a large rimmed baking sheet. Roast for about 30 minutes, stirring once, until the chiles and onion are soft and barely browned in spots. Let cool completely.
Wearing gloves, carefully remove and discard the stems and seeds from the habaneros and transfer the chiles to a blender. Add the onion, orange and lime zests and juices, vinegar, water and oregano and puree until smooth.
In a medium saucepan, heat the olive oil. Carefully add the puree and bring to a simmer. Cook over moderately low heat, stirring occasionally, until reduced to 1 3/4 cups, about 30 minutes. Stir in the salt and sugar and let cool completely. Funnel the salsa into glass jars or bottles and chill before serving.
Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl cover with plastic. Let steam for 15 minutes.
Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
Wearing gloves, peel chiles discard stems. Peel garlic cloves.
Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.
How would you rate Yucatán-Style Habanero Salsa?
August 15th, 2012 This salsa will destroy you! A guy with only 3 different t-shirts in my laboratory decided to go to the nearby pricechopper and spend his money on 25 habaneros to make this at home and bring it into the lab! The guy must be out of his mind because he showed up to work late from "bathroom problems" due to this salsa and brought it for us to try anyway. If you want to know what it would be like to put a bunsen burner in your mouth then make this salsa. Seriously, it's pure fire. 4 stars just because this recipe is basically a prank for idiots like that dude.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Five-Ingredient Roasted Habanero Salsa
I love the idea of making fresh salsa, but it seems like way too much work. That’s why this Five-Ingredient Roasted Habanero Salsa is perfect – little work with lots of return. It’s the perfect blend of garden-fresh tomatoes, smoky roasted habaneros, and tear-jerking spiciness.
This weekend, my husband and I took a much-needed R&R day and headed to a local vineyard. The grounds were beautiful. 360-degree views (see below), big breezy porches with a plethora of rocking chairs and endless, gorgeous gardens. Did I mention the gardens? Row after row of vines spilling over with fat, juicy grapes, beds brimming with beautiful, fragrant herbs and bushes of lush, colorful plants exploding with brightly colored peppers of all kinds. As I was admiring her pepper plants, the vineyard owner came over with a bag and a pair of scissors and told me to take whatever I wanted. Yeeeessss, please! So I began snipping herbs and picking peppers, daydreaming about what I would make with my bounty as I gleaned.
Pulled Pork Tacos with Habanero Salsa
- For the habanero salsa
- 1 habanero chili pepper
- 1 clove garlic, unpeeled
- 4 corn tortillas
- 1/4 cup lightly packed cilantro leaves, coarsely chopped
- 1 scallion, white and green parts, coarsely chopped
- Juice of 1 lime, plus more as needed
- 1 teaspoon extra-virgin olive oil
- Kosher or sea salt
- For the pulled pork tacos
- 1 cup Yucatan-Style Slow-Roasted Pork
- Sour cream, optional but decadent
Char the pepper by holding it with tongs over the flame of a gas burner, turning as needed, until it’s spotted black and blistered all over. (If you don’t have a gas stove, broil the habanero a few inches from the broiler element, turning as needed.) Let cool.
Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char the garlic clove over the gas burner, using the same technique as you did for the habanero, until it’s completely blackened.
Carefully stem the habanero, scrape out the seeds, and coarsely chop the pepper, preferably wearing plastic gloves to protect your fingers. (And by all means, whatever you do, resist the urge to rub your eyes.) Peel the garlic clove, coarsely chop it, and add it to the bowl of a food processor (preferably a mini one) along with about half the habanero. Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose salsa forms. Taste. If you want the salsa to be spicier, add more of the habanero and adjust the amout of lime juice and/or salt if need be. Set aside for just a few minutes. (You can cover and refrigerate the habanero salsa for up to 2 weeks.)
Heat the pork in a small saucepan over medium heat, stirring occasionally, until warmed through, 4 to 5 minutes. Warm the tortillas in a dry skillet over a medium-low flame, then wrap in aluminum foil to keep warm.
Lay the tortillas out on a plate. Divide the pork among the tortillas and top with just a little bit of the salsa (be judicious until you know how much you can handle). Any remaining salsa can be covered and refrigerated for up to a week or so to be spooned onto more tacos or eggs or baked potatoes or just about anything at will.
Recipe Testers' Reviews
These were by far the best pork tacos I’ve ever tasted. We couldn’t believe how delicious they were. Our corn tortillas were about 6 inches in diameter, and the 1/4 cup of pork per tortilla was perfect. I think the salsa has a lot to add to the tacos—it’s a must. We doubled the salsa recipe (except for the habanero) and it was fantastic. We used one whole habanero for the double recipe, and it had a lot of kick. I loved the fresh flavours. Everything tasted like heaven together. I served the tacos with avocado and tomato salad on the side. These taste like Mexico! Will absolutely make these again.
This was delicious. I doubled the salsa recipe and used one whole habanero, and it was a bit on the spicy side. A little of this salsa goes a long way. If you don’t like spicy, I suggest only using only a quarter of the chile in a single recipe. We added Queso Fresco to our tacos, and it helped to calm down the heat a bit. I also served it with an avocado, corn, tomato and hearts of palm salad, which paired perfectly with the tacos. I did have to add more lime juice to get the salsa to be a looser form. A 1/4-cup measurement of meat per 6-inch tortilla was perfect. Two tacos per person with a salad of some kind works well as a meal. If you’re only serving tacos and your crowd is hungry, you may want to plan on three per person. I know we’ll be making this one again.
HUNGRY FOR MORE?
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Habanero peppers are extremely hot, so use caution when handling. Wear gloves if you have sensitive skin, and scrub your cutting board, knives, and blender or molcajete very thoroughly after working with the habaneros. This salsa is typically made with green habaneros, but ripe orange habaneros will work fine. Scotch bonnets can be used in place of habaneros if you can't find them. Seville oranges are sometimes available in Latin markets. If available, use 6 tablespoons Seville orange juice in place of the grapefruit, lime, and orange juice combination.
So what do you need to make this salsa?
- Roma tomatoes: Approximately four tomatoes.
- Habanero peppers: This recipe calls for two habanero peppers which results in a spicy, yet not overbearing salsa. Feel free to add additional peppers if you wish to amp up the heat even more.
- Apple cider vinegar
- White onion
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