Hoppin Garlic Habanero Salsa Recipes

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HABANERO SALSA - RECIPE



Habanero Salsa - Recipe image

This homemade habanero salsa recipe is fiery in all the right ways, made with habanero peppers, tomatoes, onion, garlic, red wine vinegar, a bit of lime juice, and a few select seasonings. Break out the chips for some habanero heaven.

Provided by Mike Hultquist

Categories     Appetizer

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil (divided)
1 pound tomatoes (chopped)
3 habanero peppers (chopped)
1 small white onion (chopped)
2 cloves garlic (chopped)
2 tablespoons red wine vinegar
1 teaspoon lime juice
Salt to taste
OPTIONAL SEASONINGS: chopped cilantro (Mexican oregano, dash of chili powder, pinch of cumin)

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.

Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Fat 2 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving

HABANERO SALSA



Habanero Salsa image

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

Provided by Tenille Wasemiller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h40m

Yield 80

Number Of Ingredients 11

3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

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.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 111.3 mg, Sugar 1.4 g

HABANERO SALSA



Habanero Salsa image

When I go to Mexican restaurants and they bring salsa and chips to the table, I always ask them to bring the "hot stuff" for me. It is usually a thinner salsa but packs the spicier punch that I love. This is my own version of that salsa. The bell peppers give a sweetness that nicely contrasts the heat of the habanero. You may want to use gloves when handling the habanero as the oils will stick to your fingers and transfer to anything you touch.

Provided by Groony1

Categories     Sauces

Time 20m

Yield 2-3 cups

Number Of Ingredients 10

4 tomatoes
1 yellow bell pepper
1 orange bell pepper
1/2 habanero pepper
1/2 white onion
1/2 bunch cilantro
1 lime, juice of
4 garlic cloves
1 teaspoon salt
1/2 teaspoon cumin powder

Steps:

  • Halve and core tomatoes and bell peppers. (Don't halve and core the habenero--the seeds contain the heat you want).
  • Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under broiler until skins blacken.
  • Discard skins of tomatoes, bell peppers, and garlic, and cut the habanero in half. I only use half, but if you want severe burnage, use the whole thing.
  • Add all ingredients to food processor and blend until you get your desired consistency.
  • Chill before serving.
  • Variations: you know what you like: add more cilantro, cumin, garlic or salt to your satisfy your own taste.

Nutrition Facts : Calories 118.3, Fat 1.1, SaturatedFat 0.2, Sodium 1185.7, Carbohydrate 27, Fiber 6, Sugar 11.2, Protein 4.9

HOPPIN' HABANERO SPINACH DIP



Hoppin' Habanero Spinach Dip image

A Southwest spin on the old spinach dip, this one from scratch. A real crowd pleaser, great anytime and easy to make.

Provided by Sam Saguaro

Categories     Lunch/Snacks

Time 12m

Yield 12-18 serving(s)

Number Of Ingredients 13

1 (8 ounce) packet cream cheese, softened
1 cup mayonnaise
1 tablespoon new mexico chile powder
1 tablespoon instant bouillon granules
1 teaspoon cumin, ground
1 teaspoon garlic salt
2 tablespoons onions, grated
1 bunch green onion, thin sliced (include 1/2 green ends)
1/8 teaspoon habanero pepper, dried, ground
10 ounces frozen spinach, defrosted and well drained
1 (4 ounce) can water chestnuts, drained and chopped
2 serrano peppers or 2 green chilies, seeded
1 round sourdough loaf

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!

Nutrition Facts : Calories 166.4, Fat 13.5, SaturatedFat 5.2, Cholesterol 25.9, Sodium 224.1, Carbohydrate 10, Fiber 1.6, Sugar 2.4, Protein 3.1

HABANERO-GARLIC SALSA



Habanero-Garlic Salsa image

The variously colored habanero (also called Scotch bonnet, for its shape) is blisteringly hot. It also has wonderful flavor, which, I suppose, is why people tolerate it. This salsa will turn up on any grilled meat, but it's often served with Cochinita Pibil (page 351). Care is needed when handling all chiles, but especially habaneros; do not touch your eyes or other sensitive parts of your body after touching the chiles until you wash your hands very well (some people wear gloves to handle them, and that's not a bad idea).

Yield makes about 1/4 cup

Number Of Ingredients 4

5 fresh habanero chiles
5 garlic cloves, peeled
1/4 cup fresh lime juice
Large pinch of salt

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.

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