HABANERO SALSA
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
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
APPLE HABANERO SALSA
Light up the party with this super spicy salsa. We served it with chips and it was gone very quickly! Also Compliments white-fleshed fish as a garnish. From Pepper Fool.
Provided by TJW2725
Categories Sauces
Time 10m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dice the apples into fairly small pieces.
- Run the habaneros, onion, a little lime zest, and cilantro through the food processor, with lime juice.
- Toss this with the apple pieces, and more lime juice to get the right consistency.
- Salt to taste.
Nutrition Facts : Calories 26.5, Fat 0.1, Sodium 1.5, Carbohydrate 6.9, Fiber 1.1, Sugar 4.5, Protein 0.4
PINEAPPLE-HABANERO SALSA
Provided by Jeffrey Saad
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.
HABANERO SALSA
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
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 SALSA
We use this as a dip with tortilla chips or as a salsa on top of just about everything we eat. Especially good on top of grilled chicken served on a warm tortilla.
Provided by Sandy in Oklahoma
Categories Sauces
Time 10m
Yield 2 cups approx
Number Of Ingredients 9
Steps:
- NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey.
- Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.
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