Yucatan Salsa Recipes

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EXTRA-HOT YUCATáN-STYLE ROASTED-HABANERO SALSA (CHILE TAMULADO) RECIPE



Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado) Recipe image

An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.

Provided by J. Kenji López-Alt

Categories     Salsa     Sauce

Time 30m

Number Of Ingredients 6

1 whole head garlic, split into cloves, cloves left unpeeled
24 whole habanero chiles (about 6 ounces; 170g) (see note)
2 tablespoons juice from 1 grapefruit (1 ounce; 30ml) (see note)
2 tablespoons juice from 1 orange (1 ounce; 30ml) (see note)
2 tablespoons juice from 2 limes (1 ounce; 30ml) (see note)
Salt

Steps:

  • Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.)
  • Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 198 mg, Sugar 2 g, Fat 0 g, ServingSize Makes about 3/4 cup salsa, UnsaturatedFat 0 g

YUCATECAN SALSA



Yucatecan Salsa image

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories     Onions

Time 1h5m

Yield 2 1/2 cups

Number Of Ingredients 9

1/2 cup finely chopped red onion
2 cups finely chopped purple cabbage
1/4 cup chopped radish
1 habanero pepper, deseeded and destemmed, minced
1 lime, juice of
1/2 orange, juice of
1 tablespoon olive oil
salt
1/4 cup chopped fresh cilantro

Steps:

  • Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
  • In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
  • Toss with the cilantro and serve.

Nutrition Facts : Calories 104.2, Fat 5.7, SaturatedFat 0.8, Sodium 28, Carbohydrate 13.6, Fiber 2.6, Sugar 7, Protein 2

YUCATAN SALSA



Yucatan Salsa image

This delicious recipe is courtesy of Sue Torres.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 2 cups

Number Of Ingredients 6

2 medium red onions, minced
4 plum tomatoes, minced
1 habanero chile, seeded and minced
Juice of 1 lime
Juice of 2 oranges
Coarse salt and freshly ground black pepper

Steps:

  • Place all ingredients in a medium bowl; stir until well combined. Let stand 1 hour at room temperature before serving.

YUCATáN CABBAGE SALSA



Yucatán Cabbage Salsa image

Number Of Ingredients 8

1/4 head cabbage (medium), very finely shredded
2 tablespoons minced red onions
1 , habanero chile kimmy, , seeded, veins removed, and minced (wear protective gloves)
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1/2 teaspoon salt, or to taste
1/4 teaspoon sugar
1/4 cup coarsely chopped fresh cilantro

Steps:

  • Put all of the ingredients in a medium glass or ceramic bowl, and mix well to combine. Cover and refrigerate the salsa about 2 hours before serving. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MAYAN SALSA HABANERA



Mayan Salsa Habanera image

This is being Posted for ZWT 5 as part of the Mexico Salsa Challenge as a shared recipe. This a one spicy hot kick butt salsa just like team Zaar Chow Hounds. Each ingredient represents a team member. Onion= Mand1642 a lovely addition to any dish and very versatile. Tomatoes = Kumquat cause she loves them and the colour red and she can turn saucy LOL. Cilantro =Wigal our outdoorsy gal that loves to hike up the flavour of many Mexican dishes. Garlic = Lazychef2 she loves garlic and adds great taste to any meal. Haberno chilis= wicked cook 46 she is hot as in hot flashes but watch out she has an nasty kick. Lime juice= Ice Cool Kitty hails from Hawaii where you put the lime in the coconut . Tequila = Sarah jayne watch out for this one she sneaks up on you and makes you forget your name . Black Olives = mommy2 peanuts . Cumin= Pneuma one spicy gal . Sweet red peppers=cookiejarvis. salt = kumama since she is a Grandmother and they are the salt of the Earth NOTE: wear gloves when dealing with peppers. You can cut back on the amount of peppers to lessen the heat and toss the seeds for less heat.You can also use a different pepper depending on how hot you like. Habernos are HOT !!!! Amount is approximate

Provided by wicked cook 46

Categories     Peppers

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

1 large red onion, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped
3 garlic cloves, chopped
4 habnero chilies, chopped
2 tablespoons lime juice
2 tablespoons tequila
1/8 cup black olives, finely chopped
1/2 teaspoon cumin
1/2 cup red pepper, chopped finely
1/4 teaspoon salt

Steps:

  • Add all ingreients in a bowland mix well.
  • Let sit for at least two hours for the flavours to meld.
  • Serve with your favorite nachos or Mexican meal.

YUCATáN-STYLE HABANERO SALSA



Yucatán-Style Habanero Salsa image

Categories     Sauce     Blender     Low Fat     Vegetarian     Quick & Easy     Cinco de Mayo     Healthy     Low Cholesterol     Vegan     Party     Chile Pepper     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 4

25 fresh habanero chiles
2 heads of garlic, cloves separated, unpeeled
1 1/4 cups fresh lime juice
2 teaspoons kosher salt plus more

Steps:

  • Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
  • Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
  • Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
  • Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

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

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