Habanero Table Salsa
Salsa de Mesa de Habanero
Recipe Yield
1 /2 cup approximately
Cooking time
6 minutes
Rate this recipe
Ingredients
- 6 to 8 habanero chiles
- 2 to 3 garlic cloves unpeeled, optional
- 1/2 cup bitter orange juice or substitute 2 tablespoon each of orange, lime and lemon juice, and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt or to taste
To Prepare
- On a preheated comal, skillet or griddle set over medium heat, toast the habaneros for 6 to 8 minutes, flipping as needed, until their skin is completely charred and the chiles are completely softened inside. Remove from heat. Remove the stems and keep or discard the seeds, as desired. Transfer the chiles to a molcajete and mash, or finely chop and place in a small bowl. (If using garlic, toast on the comal as well, then peel and mince.)
- Add the garlic into the molcajete or bowl with the chiles, if using. Pour in the bitter orange juice or its substitute, season with the salt, stir, and let it sit for at least 30 minutes before serving. You may store in an airtight container in the refrigerator for a couple weeks.
Comments
3comments inHabanero Table Salsa
Bill
Oct 19
Has anyone tried this? I like spicy/hot ((actually very hot) dishes but this salsa seems over the top even for me —
Pati Jinich
Nov 03
You could try removing all the seeds for your first try Bill!
Hannah
Apr 02
I added pineapple and it tamed the spice and was delicious!!