HABANERO SALSA RECETA RECIPES

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HABANERO SALSA RECIPE - MEXICAN FOOD JOURNAL



Habanero Salsa Recipe - Mexican Food Journal image

Yucatán style tomato habanero hot sauce recipe. Habanero chiles have a fruity taste and are very hot, not for the faint of heart. If you like it hot, this is the salsa for you.

Provided by Douglas Cullen

Categories     Salsa

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 7

3 very ripe tomatoes (about 1 lb.)
2 habanero chiles
1/2 white onion
1  clove garlic
1  tbsp  apple cider vinegar
1 tsp  salt + to taste
3 tbsp  cooking oil

Steps:

  • Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
  • Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, chile, and garlic until they start to brown, about 10 minutes.
  • Blend the browned tomatoes, onions, and garlic with the salt, vinegar.
  • Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it.
  • Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor.

Nutrition Facts : ServingSize 1 /4 cup, Calories 61 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 6 mg, SugarContent 2 g

HABANERO SALSA RECIPE | FOOD NETWORK



Habanero Salsa Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 30 minutes

Prep Time 20 minutes

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.

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