Best Habanero Salsa Recipes

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,MANGO,PINEAPPLE SALSA

Steps:

• 2 mangoes pitted and cut in 1/4" cubes or smaller.
• ½ a pineapple cut in 1/4" cubes or smaller.
• 1 cucumber seeded and cut in 1/4" cubes or smaller.
• 1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy).
• ½ cup fresh chopped cilantro.
• 2 large tomatoes cut in 1/4" cubes.
• ½ large red onion finely chopped.
• ½ yellow pepper cut in 1/4 " strips and chopped.
• Can also add 1 jalapeno, seeds and all finely chopped for more spice.
• Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces.

ROASTED PINEAPPLE-HABANERO CHILE SALSA

Steps:

• In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
• In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

PINEAPPLE HABANERO SALSA

Steps:

• Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
• Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

PINEAPPLE-HABANERO SALSA

Steps:

• Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.

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.

MANGO PINEAPPLE HABANERO SALSA

Steps:

• Peel mangos and chop fruit roughly into 1/2" pieces. Set aside. Remove pineapple's core, and chop fruit into roughly 1/2" pieces. Set aside. Chop red bell pepper into 1/8" to 1/4" pieces and set aside. Dice green onions and set aside. Take 1/2 of the chopped fruit and one whole habanero chili. Pulse in a food processor until you have a somewhat smooth texture. Do not over process. Take remaining fruit and dice with a cleaver or chef's knife until you have a desirable texture. Mix in a bowl with the fruit chili mixture. Take 1-3 habanero chilies and remove seeds and pith. Mince the flesh and add to the salsa mixture. Add bell pepper and green onion to taste. Stir, let sit covered in the refrigerator 1 hour to overnight. Serve with fish, chicken, pork or chips.

MANGO HABANERO SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
• Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
• Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA

Steps:

• Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
• Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
• Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
• This salsa keeps in the refrigerator for up to one day.

HABANERO CHILE SALSA

Steps:

• Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
• Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.

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.

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

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.

PINEAPPLE HABANERO SALSA

Steps:

• Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.

HABANERO-ORANGE SALSA

Steps:

• Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain salsa just before serving.

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.

ROASTED HABANERO SALSA FROM HELL

Steps:

• Combine tablespoon of olive oil and garlic and mix well.
• Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
• Remove from oven, cool to room temperature and dice.
• Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
• Remove peppers from fire and mince.
• Be very careful when working with this pepper.
• Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
• Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
• These little guys are incendiary.
• In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.

GRILLED MAHI-MAHI WITH MANGO HABANERO SALSA

Steps:

• Mix all ingerdients in salsa together, except mango.
• Cover and chill overnight.
• Grill Mahi Mahi on a hot grill, 5 min.
• each side and season with salt and cracked pepper.
• Add mango to salsa just before serving and mix well.
• Place salsa on Mahi Mahi steaks and serve.

BLUEBERRY HABANERO SALSA

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.

BOBBY FLAY'S HABANERO SALSA

Steps:

• Mix all ingredients together.
• Serve at room temperature.