Habanero Orange Salsa Recipes

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:

• 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.

ORANGE HABANERO SALSA

Steps:

• In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
• When cool, place them in a blender, and set aside.
• Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
• Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
• Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
• Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
• Add the pepper/tomatillo puree and mix well.
• Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
• Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.

HABANERO-ORANGE MARINATED DUCK QUESADILLAS WITH MANGO SALSA

Steps:

• Duck Quesadillas:
• Finely chop the orange peels and cilantro leaves. In a medium bowl add the olive oil, orange juice, habanero pepper and salt and pepper. Mix well. Rub the duck breast with the mixture and marinate for 4 hours in the refrigerator.
• Preheat oven to 350 degrees F.
• Remove the duck from refrigerator. Drain excess marinade. In a large oven-proof skillet over high heat, sear the duck breasts on both sides until brown. Transfer to the oven and roast until done. Let cool. Remove the skin and dice the meat.
• Mango Salsa:
• Combine the mango, pepper, lime, and cilantro and refrigerate.
• Gently warm the tortillas. Spread diced duck breast evenly on each half of each tortilla. Top each with cheese. Fold tortilla. Lightly oil a grill pan and grill until light brown on both sides and cheese is melted. Slice each tortilla into 5 wedges and garnish with mango salsa and sour cream.

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.