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 CHILE SALSA
Categories Condiment/Spread Sauce Blender Garlic Broil Super Bowl Low Carb Lime Hot Pepper Spring Tomatillo Cilantro Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
- Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.
YUCATáN-STYLE HABANERO SALSA
Categories Sauce Blender Low Fat Vegetarian Quick & Easy Cinco de Mayo Healthy Low Cholesterol Vegan Party Chile Pepper Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- 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.
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
ROASTED HABANERO SALSA FROM HELL
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.
Provided by Dancer
Categories Sauces
Time 43m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Combine tablespoon of olive oil and garlic and mix well.
- Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
- Remove from oven, cool to room temperature and dice.
- Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
- Remove peppers from fire and mince.
- Be very careful when working with this pepper.
- Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
- Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
- These little guys are incendiary.
- In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.
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