Mas Malos Burnt Habanero Crema Salsa Recipes

SLAB-BACON TACOS WITH BURNED-SCALLION CREMA

Steps:

• Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
• Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
• While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
• Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
• To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.

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.

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.)

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.

BURNT SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
• Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
• Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

MAS MALO'S BURNT HABANERO CREMA SALSA

Steps:

• In a food processor: blend the crema (about 80% of the container), cilantro, juice of half a lime, a pinch of salt, 1 1/2 tablespoons honey & chipotle peppers from entire can (do not add all the sauce that is in the can- just the peppers). Blend until well combined. Add salt to taste If you desire a more spicy salsa add additional adobo sauce from the can of peppers. If you desire a less spicy salsa, add additional crema and honey to taste.