Habanero Salsa Recipes

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HABANERO SALSA



Habanero Salsa image

We use this as a dip with tortilla chips or as a salsa on top of just about everything we eat. Especially good on top of grilled chicken served on a warm tortilla.

Provided by Sandy in Oklahoma

Categories     Sauces

Time 10m

Yield 2 cups approx

Number Of Ingredients 9

5 habanero peppers
3 medium tomatoes
1 medium onion, finely chopped
1/3 cup cilantro, finely chopped
4 garlic cloves
1 dash black pepper
salt, to taste
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano

Steps:

  • NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey.
  • Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.

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

MANGO-HABANERO SALSA



Mango-Habanero Salsa image

This sweet and spicy salsa combines mangoes, habaneros, fresh cilantro and lime.

Provided by Food Network Kitchen

Time 30m

Yield 6-8 servings, makes about 3 cups

Number Of Ingredients 9

1 garlic clove
Kosher salt
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 ripe mangoes, peeled, pitted and diced (about 2 1/2 cups)
4 scallions, thinly sliced
1 habanero chile, stemmed, seeded, and finely chopped,
Juice of 2 limes
Tortilla chips, for serving

Steps:

  • Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

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 SALSA



Habanero Salsa image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

5 habanero chiles, roasted
4 amarillo chiles
3 scallions, finely chopped
1 grapefruit, juiced
1 lime, zested and juiced
1 bunch cilantro, leaves picked and chopped
Salt and pepper

Steps:

  • Soak the habanero and amarillo chiles in hot water for approximately 10 minutes. Remove the chiles from the water and scrape and deseed them. Place the chiles into a food processor and add enough of the soaking liquid to cover a quarter of the way. Puree into a fine paste. Place the puree into a bowl and add in the chopped scallions, fruit juices, lime zest, and chopped cilantro. Mix well, season with salt and pepper, and serve warm.

MANGO HABANERO SALSA



Mango Habanero Salsa image

Sweet, tangy, and definitely lots of heat! A great salsa to eat with flaxseed tortilla chips or your favorite chip.

Provided by Van Dana

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 2h35m

Yield 4

Number Of Ingredients 10

1 habanero pepper
½ mango - peeled, seeded, and cubed
⅓ large sweet onion, cut into 1/2-inch slices
1 tablespoon vegetable oil, or more as needed
1 clove garlic
¼ cup fresh cilantro, or to taste
1 tablespoon lime juice
1 teaspoon salt
ground black pepper to taste
1 pinch ground cumin, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
  • Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
  • Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

Nutrition Facts : Calories 52.1 calories, Carbohydrate 5.4 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 584.5 mg, Sugar 3.5 g

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