Huckleberry Hill Habanero Salsa Recipes

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.

HUCKLEBERRY HILL HABANERO SALSA

Steps:

• Put peppers, tomatoes, onions and cloves in blender and pulse it to desired consistence. It should still have a coarse texture.
• Put the pulp with all the other ingridients in a large pot and stir well.
• Bring all to a boil and then let it simmer on low heat for at least 2 hours.
• If you want hot sauce too, put a lid on the pot. Cook for at least 2 hours. Strain the "mash". Pour sauce in bottles. Fill jars with the pulp that is left in the strainer - that will make the salsa.
• If you just want the salsa, cook the batch without the lid, so the batch thickens as the liquid vapors away. Still cook at least 2 hours. In this case you have to occasionally stir. Fill the jars with your salsa.
• The hot sauce and/or salsa will keep fresh in the fridge for a year.
• The salsa can also be canned and be kept in a pantry.

HABANERO SALSA

Steps:

• Soak the habanero and amarillo chiles in hot water for approximately 10 minutes. Remove the chiles from the water and scrape and deseed them. Place the chiles into a food processor and add enough of the soaking liquid to cover a quarter of the way. Puree into a fine paste. Place the puree into a bowl and add in the chopped scallions, fruit juices, lime zest, and chopped cilantro. Mix well, season with salt and pepper, and serve warm.

HABANERO SALSA

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.

BLUEBERRY HABANERO SALSA

Steps:

• Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

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.

CHARRED HABANERO SALSA

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.)