Orange Habanero Salsa Recipes

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ORANGE HABANERO SAUCE



Orange Habanero Sauce image

Provided by Matt Bray

Time 20m

Number Of Ingredients 4

6 cups orange juice
1 habanero pepper (halved and seeds removed)
1 tablespoon honey
Salt

Steps:

  • In a saucepan over high heat, cook the orange juice and the habanero halves. Reduce the juice, stirring often, until about a cup remains. Remove from heat.
  • Remove the habanero halves from the sauce.
  • Add the honey to the sauce and stir until combined.
  • Season to taste with salt.

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 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.

GRILLED SHRIMP WITH ORANGE-HABANERO MOJO



Grilled Shrimp With Orange-Habanero Mojo image

Provided by Aarón Sánchez

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

1/2 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon dijon mustard
Kosher salt and freshly ground pepper
16 jumbo shrimp, peeled and deveined (about 1 pound)

Steps:

  • Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
  • Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

HABANERO SALSA



Habanero Salsa image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

5 habanero chiles, roasted
4 amarillo chiles
3 scallions, finely chopped
1 grapefruit, juiced
1 lime, zested and juiced
1 bunch cilantro, leaves picked and chopped
Salt and pepper

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



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

ORANGE SALSA



Orange Salsa image

A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.

Provided by Jason Arden

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 10

2 large oranges, peeled and cut into chunks
1 tomato, seeded and diced
½ cup minced red onion
1 tablespoon apple juice
1 teaspoon grated orange zest
1 teaspoon minced garlic
¼ jalapeno pepper, minced
½ teaspoon minced fresh ginger root
1 pinch salt
1 tablespoon chopped fresh cilantro

Steps:

  • Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

Nutrition Facts : Calories 40.7 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 2 g, Protein 1 g, Sodium 2 mg, Sugar 7.2 g

ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA



Orange Roughy with Tomato-Cilantro Salsa image

Categories     Fish     Herb     Onion     Tomato     Vegetable     Bake     Sauté     Dinner     Green Bean     Hot Pepper     Summer     Jalapeño     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

For salsa
8 plum tomatoes, seeded, diced (about 2 2/3 cups)
1 red onion, diced (about 1 cup)
1 bunch fresh cilantro, chopped (about 1/2 cup)
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced canned chipotle chilies*
1/2 teaspoon ground cumin
For fish
3 tablespoons olive oil
6 6-ounce orange roughy fillets (each about 3/4 inch thick)
1/2 cup all purpose flour
1 pound haricots verts or other slender green beans, trimmed
Fresh lemon juice
Additional olive oil

Steps:

  • For salsa:
  • Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
  • For fish:
  • Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
  • Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

HABANERO SALSA



Habanero Salsa image

When I go to Mexican restaurants and they bring salsa and chips to the table, I always ask them to bring the "hot stuff" for me. It is usually a thinner salsa but packs the spicier punch that I love. This is my own version of that salsa. The bell peppers give a sweetness that nicely contrasts the heat of the habanero. You may want to use gloves when handling the habanero as the oils will stick to your fingers and transfer to anything you touch.

Provided by Groony1

Categories     Sauces

Time 20m

Yield 2-3 cups

Number Of Ingredients 10

4 tomatoes
1 yellow bell pepper
1 orange bell pepper
1/2 habanero pepper
1/2 white onion
1/2 bunch cilantro
1 lime, juice of
4 garlic cloves
1 teaspoon salt
1/2 teaspoon cumin powder

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.

Nutrition Facts : Calories 118.3, Fat 1.1, SaturatedFat 0.2, Sodium 1185.7, Carbohydrate 27, Fiber 6, Sugar 11.2, Protein 4.9

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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