Mayan Salsa Habanera Recipes

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MAYAN SALSA HABANERA

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



Mayan Salsa Habanera image

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.

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

HABANERO CHILE SALSA

Categories     Condiment/Spread     Sauce     Blender     Garlic     Broil     Super Bowl     Low Carb     Lime     Hot Pepper     Spring     Tomatillo     Cilantro     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7



Habanero Chile Salsa image

Steps:

  • Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
  • Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.

16 medium tomatillos (about 2 pounds), husked, rinsed
1/2 medium white onion
4 garlic cloves, peeled
1 1 1/2-inch-long fresh habanero chile
1/2 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

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