Habanero Salsa

22 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 1 hr 40 min

“This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.” - by Tenille Wasemiller

Adjust Servings

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Metric US

Original recipe yields 10 cups

Directions

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

Amount Per Serving (80 total)

Calories
11 cal
< 1%

Fat
0.1 g
< 1%

Carbs
2.7 g
< 1%

Based on a 2,000 calorie diet

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Reviews (22)

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SPOILERDAVE

Jan. 20, 2007

"Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny, but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers an..." See mored 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn, but wasn't over the edge. I will definitely make it again, but will puree fewer of the tomatoes and drain off all the juice on every source. SD"

CafeYork

Dec. 21, 2007

"Very great salsa--my favorite to make homemade. The first time I made this was for an open house party. I used chili peppers instead of jalapenos (on accident) and it was very good and about medium le..." See morevel spicy...no one believed habanero was in there (only slight slow burn)! Several people wanted the recipe. The second time I made this today, I cut the recipe in half and I used some of my grandpa's garden tomatoes (that had been peeled, diced and frozen) and used a kitchen scale to weigh the right amount. I still used a whole habanero, 1 jalapeno, and one small chili and it was hot! My husband loves it even more now, and I'm going to give a little to my grandpa for Christmas too (he likes spicy as well)! This recipe is great and I highly recommend it to anyone who likes hot or medium salsa, as it can be either depending on what peppers and how much habanero you use relative to the scale. "