Habanero Garlic Salsa Food

HABANERO SALSA - RECIPE

Steps:

• Heat a pan to medium heat and add 1 tablespoon olive oil. Add the chopped tomatoes, habaneros and onion. Cook them down, stirring a bit, about 5 minutes to soften.
• Add the garlic and stir. Cook another minute, until you can smell the awesome garlic.
• Scoop the contents into a blender or food processor along with the vinegar, lime juice, salt, and optional seasonings. Blend until smooth.
• Heat the same pan back to low heat and add the remaining olive oil. Pour the salsa into the pan and let it simmer for 15 minutes to let the flavors develop.
• Cool and store in the refrigerator, covered. It is best served chilled.

MANGO-HABANERO SALSA

Steps:

• Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

HABANERO SALSA

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.

HABANERO-GARLIC SALSA

Steps:

• Combine the habaneros and garlic in a small skillet over medium heat. Cook, shaking the skillet occasionally, until the garlic browns all over and softens a bit and the chiles brown, about 10 minutes. (If the smoke bothers you, turn down the heat a bit or partially wrap the garlic and chiles in foil and roast in a 400°F oven for about 30 minutes.) Stem and seed the chiles (then wash your hands).
• Combine the chiles, garlic, lime juice, and salt in a food processor and turn the machine on, stopping it to scrape down the sides as necessary. Process until the mixture is pasty. Serve or cover and refrigerate for up to a few days.

HABANERO SALSA

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.

HABANERO SALSA

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.