HABANERO SALSA - RECIPE
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
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
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
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
HABANERO SALSA
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
HABANERO SALSA
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
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
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
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
When I go to Mexican restaurants and they bring salsa and chips to the table, I always ask them to bring the "hot stuff" for me. It is usually a thinner salsa but packs the spicier punch that I love. This is my own version of that salsa. The bell peppers give a sweetness that nicely contrasts the heat of the habanero. You may want to use gloves when handling the habanero as the oils will stick to your fingers and transfer to anything you touch.
Provided by Groony1
Categories Sauces
Time 20m
Yield 2-3 cups
Number Of Ingredients 10
Steps:
- Halve and core tomatoes and bell peppers. (Don't halve and core the habenero--the seeds contain the heat you want).
- Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under broiler until skins blacken.
- Discard skins of tomatoes, bell peppers, and garlic, and cut the habanero in half. I only use half, but if you want severe burnage, use the whole thing.
- Add all ingredients to food processor and blend until you get your desired consistency.
- Chill before serving.
- Variations: you know what you like: add more cilantro, cumin, garlic or salt to your satisfy your own taste.
Nutrition Facts : Calories 118.3, Fat 1.1, SaturatedFat 0.2, Sodium 1185.7, Carbohydrate 27, Fiber 6, Sugar 11.2, Protein 4.9
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HABANERO SALSA RECIPE - ALEX STUPAK - FOOD & WINE
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- 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.
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