Hoppin Garlic Habanero 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.

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.

HOPPIN' JUAN

Steps:

• Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

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.

HOPPIN' HABANERO SPINACH DIP

Steps:

• 2 hours ahead of serving: Drain spinach well in a colander.
• Mix all ingredients well.
• Cover and refrigerate one hour.
• Check dip to see if it may need a little salt.
• Adjust seasoning if it is too wimpy, by adding a little more habanero or chili powder.
• Serve in a hollowed out bread round with a couple of hot peppers on the top so guests will know it is hot!

HOPPIN' HABANERO-LIME CHICKEN FAJITAS

Steps:

• In a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.
• Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
• Oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lift onions from marinade and place on grill. Close lid on gas grill. Cook onions for 3 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.
• Lift chicken from marinade and place on grill; close gas grill. Turn and baste chicken and onions occasionally until onions are soft and browned and meat is no longer pink in thickest part (cut to test), about 8 minutes. Transfer chicken and onions to a board and keep warm.
• Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
• Slice chicken crosswise. Place portions of chicken, onions, and beans in tortillas. Top with tomatoes, sour cream, and a squeeze of lime. Fold up bottom of tortillas, then fold in sides.

YUCATáN-STYLE HABANERO SALSA

Steps:

• Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
• Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
• Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
• Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.