Habanero Garlic Salsa Recipes

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HABANERO SALSA - RECIPE



Habanero Salsa - Recipe image

This homemade habanero salsa recipe is fiery in all the right ways, made with habanero peppers, tomatoes, onion, garlic, red wine vinegar, a bit of lime juice, and a few select seasonings. Break out the chips for some habanero heaven.

Provided by Mike Hultquist

Categories     Appetizer

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil (divided)
1 pound tomatoes (chopped)
3 habanero peppers (chopped)
1 small white onion (chopped)
2 cloves garlic (chopped)
2 tablespoons red wine vinegar
1 teaspoon lime juice
Salt to taste
OPTIONAL SEASONINGS: chopped cilantro (Mexican oregano, dash of chili powder, pinch of cumin)

Steps:

  • Heat a pan to medium heat and add 1 tablespoon olive oil. Add the chopped tomatoes, habaneros and onion. Cook them down, stirring a bit, about 5 minutes to soften.
  • Add the garlic and stir. Cook another minute, until you can smell the awesome garlic.
  • Scoop the contents into a blender or food processor along with the vinegar, lime juice, salt, and optional seasonings. Blend until smooth.
  • Heat the same pan back to low heat and add the remaining olive oil. Pour the salsa into the pan and let it simmer for 15 minutes to let the flavors develop.
  • Cool and store in the refrigerator, covered. It is best served chilled.

Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Fat 2 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving

HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  • Roast for 10 minutes, until the edges of the peppers are brown.
  • Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  • Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  • Remove the pot from the heat and let cool.
  • Pour the vegetable mixture into a blender and puree until smooth.
  • Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  • Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

HABANERO SALSA



Habanero Salsa image

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

Provided by Tenille Wasemiller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h40m

Yield 80

Number Of Ingredients 11

3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

Steps:

  • Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
  • Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
  • Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 111.3 mg, Sugar 1.4 g

HABANERO GARLIC MOLCAJETE SALSA



Habanero Garlic Molcajete Salsa image

Fresh, spicy and full of garlic flavor with lime! I especially enjoy pairing this habanero garlic molcajete salsa with fried empanadas. Delicious on seafood too!

Provided by Sonia

Categories     Salsa/Sauces

Time 30m

Number Of Ingredients 6

10-12 habanero peppers (stems removed)
4-5 cloves of garlic (leave skins on)
Pinch of Mexican oregano
Juice of 1 large lime
Salt to taste
½-2/3 cup of water

Steps:

  • On a preheated griddle or skillet at medium heat, add the habanero peppers and garlic with skins on. After a few minutes, the peppers and garlic will begin to become aromatic. Turn as needed for the next 15 minutes. The peppers should have blackened and blistered in some spots. Remove skins from garlic.
  • To the molcajete, add the peeled garlic, oregano and 1/3 teaspoon of kosher salt. Grind until you have a smooth paste. Gradually add the roasted habanero peppers a few at a time. I processed this salsa in my molcajete, but I would suggest using rubber gloves. A mini chopper work great too!
  • Stir in the lime juice and just enough water to be able to mix it all together. Taste for salt. Be careful of the fumes anytime working with hot peppers, especially habanero.

HABANERO-GARLIC SALSA



Habanero-Garlic Salsa image

The variously colored habanero (also called Scotch bonnet, for its shape) is blisteringly hot. It also has wonderful flavor, which, I suppose, is why people tolerate it. This salsa will turn up on any grilled meat, but it's often served with Cochinita Pibil (page 351). Care is needed when handling all chiles, but especially habaneros; do not touch your eyes or other sensitive parts of your body after touching the chiles until you wash your hands very well (some people wear gloves to handle them, and that's not a bad idea).

Yield makes about 1/4 cup

Number Of Ingredients 4

5 fresh habanero chiles
5 garlic cloves, peeled
1/4 cup fresh lime juice
Large pinch of salt

Steps:

  • Combine the habaneros and garlic in a small skillet over medium heat. Cook, shaking the skillet occasionally, until the garlic browns all over and softens a bit and the chiles brown, about 10 minutes. (If the smoke bothers you, turn down the heat a bit or partially wrap the garlic and chiles in foil and roast in a 400°F oven for about 30 minutes.) Stem and seed the chiles (then wash your hands).
  • Combine the chiles, garlic, lime juice, and salt in a food processor and turn the machine on, stopping it to scrape down the sides as necessary. Process until the mixture is pasty. Serve or cover and refrigerate for up to a few days.

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