BLUEBERRY HABANERO SALSA
Our family favorite. This odd combination makes for a beautiful and delicious treat. I have substituted serrano peppers for a milder salsa, but prefer the fruity apricot taste of the habaneros. Sometimes to tone it down at the last minute I add blue agave.
Provided by B_aced
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 20
Number Of Ingredients 9
Steps:
- Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 17.8 mg, Sugar 12.1 g
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
HABANERO FERMENTED HOT SAUCE WITH BERRIES RECIPE
Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries.
Provided by Tim Chin
Categories Condiments and Sauces Condiment
Time P7DT10m
Number Of Ingredients 8
Steps:
- For The Mash: In a food processor, pulse blackberries, blueberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
- Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Cover surface of mash with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight or small jar lid. Seal jar with airlock lid following manufacturer's instructions.
- Store pepper mash in dark area away from sun and let ferment, maintaining an ambient temperature between 55°F (13°C) and 75°F (24°C), for 7 days; check mixture daily for signs of gas formation (mash will climb up sides of jar; this is a good sign). Starting on the 7th day, taste mash daily until it has reached a pleasantly sour flavor; the total fermentation time can take anywhere from 7 to 10 days.
- To Finish the Hot Sauce: Transfer mash to a blender. Add vinegar and sugar, and blend on high speed until smooth and emulsified, about 1 minute. Measure pH using strips or pH-meter to make sure sauce is about 3.4; if it is too high, lower pH to 3.4 with more vinegar as needed.
- Strain sauce through a fine-mesh strainer set over a nonreactive bowl or large container, pressing on solids to extract as much liquid as possible; reserve solids for another use (see note).
- Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. The sauce can be refrigerated for up to 1 month (note that because of additional sugars from the fruit, it can continue to ferment as it sits; this shouldn't be an issue under refrigeration, but can cause bubbling if left at room temperature for a while).
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 291 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 2 to 2 1/2 cups, UnsaturatedFat 0 g
BLUEBERRY SALSA
This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
HUCKLEBERRY HILL HABANERO SALSA
Make and share this Huckleberry Hill Habanero Salsa recipe from Food.com.
Provided by Sten P
Categories Sauces
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 9
Steps:
- Put peppers, tomatoes, onions and cloves in blender and pulse it to desired consistence. It should still have a coarse texture.
- Put the pulp with all the other ingridients in a large pot and stir well.
- Bring all to a boil and then let it simmer on low heat for at least 2 hours.
- If you want hot sauce too, put a lid on the pot. Cook for at least 2 hours. Strain the "mash". Pour sauce in bottles. Fill jars with the pulp that is left in the strainer - that will make the salsa.
- If you just want the salsa, cook the batch without the lid, so the batch thickens as the liquid vapors away. Still cook at least 2 hours. In this case you have to occasionally stir. Fill the jars with your salsa.
- The hot sauce and/or salsa will keep fresh in the fridge for a year.
- The salsa can also be canned and be kept in a pantry.
Nutrition Facts : Calories 30.5, Fat 0.2, Sodium 1136.6, Carbohydrate 7, Fiber 1, Sugar 4.8, Protein 1
PAPAYA-HABANERO SALSA
This salsa is great as a marinade since papaya is a wonderful tenderizer. We use the salsa to marinate fajitas, but is also great with lobster, crab and shrimp
Provided by TishT
Categories Sauces
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Dice half of the papaya and set it aside.
- Cut up the other half, place in a blender and add the habanero chile, sugar, lemon juice, and olive oil.
- Puree and add the reserved diced papaya, tomato, bell pepper, cilantro and mint.
- Mix well and season to taste with salt.
- Let stand for 15 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 329.5, Fat 15, SaturatedFat 2.2, Sodium 68.2, Carbohydrate 50.7, Fiber 10.4, Sugar 27, Protein 6
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- In a medium bowl, crush the blueberries with the back of a large spoon. Pour into a medium saucepan.
- Cut the habanero pepper in half and remove the seeds ( you might want to wear plastic gloves, or make sure to wash your hands WELL after handling!). Dice fine. It should equal about 1 tablespoon, if you have much more reserve it for another use.
- Add the diced habanero to the saucepan along with the blueberries, add enough water to just cover the blueberries, then stir in the sugar and fruit pectin. Bring to a boil, reduce heat and cook for 15 minutes, stirring often.
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