Salsadehabanero Recipes

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.

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.

Steps:

• Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
• Mix all ingredients together. Serve at room temperature.

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.

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.

Steps:

• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles.
• In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.)

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

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.