Habanero Garlic Molcajete Salsa Recipes

HABANERO GARLIC MOLCAJETE SALSA

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

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.

HABANERO SALSA

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.