Roasted Habanero Salsa From Hell Recipes

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.

ROASTED HABANERO SALSA FROM HELL

Steps:

• Combine the 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 a 500F oven until they begin to take on some serious color, about 15 - 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!

ROASTED HABANERO SALSA FROM HELL

Steps:

• Protective gloves are recommended when working with habanero peppers Combine the 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 a 500 F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 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 while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!

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 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

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.