HOMEMADE HABANERO SALSA RECIPE RECIPES
HABANERO SALSA RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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.
Total Time 10 minutes
Prep Time 10 minutes
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.
Nutrition Facts : Calories 142.2, FatContent 1.2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 623.1, CarbohydrateContent 31.7, FiberContent 7.3, SugarContent 18.1, ProteinContent 6.5
HABANERO SALSA RECIPE - MEXICAN FOOD JOURNAL
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
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
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Reviews 5
Total Time 30 minutes
Cuisine American
Calories 2539 calories per serving
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Reviews 5
Total Time 30 minutes
Cuisine American
Calories 2539 calories per serving
- "Peel tomatoes by pouring boiling water over a sink full. Squeeze as much juiceout of tomatoes as you can before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir frequently to keep from burning or sticking to the bottom. Keep partially covered. Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on heated flat and ring. Tightened down using towels or hot pads. Let set overnight before moving jars. If not sealed, place in refrig. Can be reheated and try again. This is a basic recipe if you like a little heat, which we all do. I find that 40 habs is just about right. You can add, subtract or change just about anything except the vinegar unless you are cutting the recipe in half. Posted to CHILE-HEADS DIGEST V3 #292 by [email protected] on Apr 12, 1997"
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