Habanero Garlic Salsa Recipes

HABANERO SALSA

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 HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!

HABANERO SALSA - RECIPE

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.

ROASTED HABANERO SALSA FROM HELL

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.

HABANERO CHILE SALSA

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.

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.