Habanero Orange Salsa Recipes

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HABANERO SALSA



Habanero Salsa image

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

3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

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



Habanero Salsa image

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the salsa here.

Categories     Habanero     salsa

Time 1h10m

Yield 1 cup

Number Of Ingredients 12

20 red or orange habanero chiles
1 medium white onion
1 1/2 tsp. finely grated orange zest
1/2 c. freshly squeezed orange juice
3/4 tsp. finely grated lime zest
2 tbsp. freshly squeezed lime juice
1 c. cider vinegar
1/2 c. water
1 tsp. dried Mexican oregano
2 tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 1/2 tsp. sugar

Steps:

  • Preheat the oven to 375 degrees F. 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.

ORANGE HABANERO SALSA



Orange Habanero Salsa image

Has more of a tropical flavor than southwestern. Would go great with Mexican dishes from the Yucatan or even the Caribbean. Pairs well with chips.

Provided by PalatablePastime

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 6

1 lb tomatillo
3 -4 habanero peppers
2 oranges
6 green onions, sliced
salt
lime juice

Steps:

  • In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
  • When cool, place them in a blender, and set aside.
  • Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
  • Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
  • Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
  • Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
  • Add the pepper/tomatillo puree and mix well.
  • Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
  • Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.

Nutrition Facts : Calories 175.6, Fat 2.9, SaturatedFat 0.4, Sodium 15.5, Carbohydrate 37.9, Fiber 9.6, Sugar 25.8, Protein 5.5

HABANERO-ORANGE MARINATED DUCK QUESADILLAS WITH MANGO SALSA



Habanero-Orange Marinated Duck Quesadillas with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 12 servings

Number Of Ingredients 15

12 strips orange peel
1 bunch cilantro, leaves picked
3 tablespoons olive oil
1/2 cup fresh orange juice
1 habanero pepper, cored, seeded, and minced
4 tablespoons kosher salt
4 teaspoons freshly ground black pepper
4 (4-ounce) duck breasts
12 (10-inch) flour tortillas
4 cups shredded jalapeno Jack cheese
4 medium mangos, peeled, seeded, and diced
2 small red peppers, diced
4 limes, juiced
1 bunch cilantro, leaves chopped
1 1/2 cups sour cream, for garnish

Steps:

  • Duck Quesadillas:
  • Finely chop the orange peels and cilantro leaves. In a medium bowl add the olive oil, orange juice, habanero pepper and salt and pepper. Mix well. Rub the duck breast with the mixture and marinate for 4 hours in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Remove the duck from refrigerator. Drain excess marinade. In a large oven-proof skillet over high heat, sear the duck breasts on both sides until brown. Transfer to the oven and roast until done. Let cool. Remove the skin and dice the meat.
  • Mango Salsa:
  • Combine the mango, pepper, lime, and cilantro and refrigerate.
  • Gently warm the tortillas. Spread diced duck breast evenly on each half of each tortilla. Top each with cheese. Fold tortilla. Lightly oil a grill pan and grill until light brown on both sides and cheese is melted. Slice each tortilla into 5 wedges and garnish with mango salsa and sour cream.

HABANERO-ORANGE SALSA



Habanero-Orange Salsa image

Provided by Susan Feniger

Categories     Sauce     Side     Vegetarian     Quick & Easy     Low Cal     Healthy     Low Cholesterol     Vegan     Orange Juice     Chile Pepper     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

4 large oranges
1/3 cup coarsely chopped fresh cilantro
1/4 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 habanero chile, seeded, finely minced

Steps:

  • Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Drain salsa just before serving.

TAMARIND-GLAZED BLACK COD WITH HABANERO-ORANGE SALSA



Tamarind-Glazed Black Cod with Habanero-Orange Salsa image

Provided by Susan Feniger

Categories     Blender     Low Cal     Dinner     Cod     Hot Pepper     Healthy     Tamarind     Orange Juice     Chile Pepper     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

3 dried ancho chiles*
1/2 cup hot water
1/2 cup fresh orange juice
1/4 cup honey
2 garlic cloves
3 tablespoons tamarind concentrate
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons dry mustard
4 6-ounce black cod fillets, with or without skin
Habanero-Orange Salsa

Steps:

  • Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.
  • * Available at many supermarkets and at specialty foods stores and Latin markets.

HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

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!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

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