Habanero Tartar Sauce

limecilantrosalsa

Habanero Tartar Sauce

Habanero Tartar Sauce

Salsa Tártara de Habanero

Recipe Yield

1 1/2 cups approximately

Cooking time

10 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

  • 1 cup mayonnaise
  • 2 packed tablespoons coarsely chopped fresh mint leaves
  • 2 packed tablespoons coarsely chopped fresh cilantro leaves and upper stems
  • 3 scallions tops removed, white and light green parts thinly sliced
  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice more to taste
  • 1/4 teaspoon kosher or coarse sea salt or to taste

To Prepare

  • Place all ingredients in a bowl and mix well.

Comments

14comments inHabanero Tartar Sauce

  1. David Noronha

    Feb 26

    Hi Pati

    I am a big fan of your show. My kids love south western and Mexican food. Your recipes are amazing and big a hit in our home here in Toronto

    Thanks

    David

    1. Pati Jinich

      Mar 07

      My pleasure David! So glad to hear you guys enjoy the show and my recipes, thank you 🙂

  2. Jake Taylor

    Feb 23

    So good! Fresh and delicious!

    1. Pati Jinich

      Mar 07

      Glad you liked it Jake 😉

  3. Dave H.

    Jan 29

    Hi Pati:

    As part of my 4C (COVID-COPING-CARING-COOKING) strategy, I try new recipes. This burger is awesome….
    I discovered one tip that I used. When preparing the patties, I sprayed olive-oil on my hands instead of warm water. Adds an extra taste to the burger. Otherwise, I followed your recipe to the “T”.
    BTW: I have also made your Triple – lime cake. Indeed, it does not last a full day in this house. Kudos and Blessings to you.

    1. Pati Jinich

      Jan 31

      Thanks so much Dave, I also saw your comment in the other recipe, thanks again for the hint! So glad you liked the pound cake as well 😉

  4. Cheri

    Aug 15

    I was wondering if you have ever used non-fat greek yogurt in place of mayo?

    1. Pati Jinich

      Aug 18

      Never Cheri, but I don’t see why it wouldn’t work. The consistency would be more like a Greek Tzatziki or a Persian Maast-o Khiar, but equally delicious. Enjoy!

  5. Andrew W.

    Jul 11

    I noticed the habanero came from a jar with liquid. Do you pickle the habanero in something, or just keep them in water until ready for use?

    1. Pati Jinich

      Jul 12

      For this recipe I used store bought pickled habaneros Andrew, but you can pickle your own as well and they last for a long time!

  6. P. Dixon

    Dec 31

    Can this be made with a less hotter pepper like a poblano or jalapeno ?

    1. Pati Jinich

      Dec 31

      Absolutely!

  7. J. Sears

    Nov 04

    Most excellent!! Thank you.

    1. Pati Jinich

      Nov 05

      Thank YOU J.!

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