{"id":4401,"date":"2010-01-22T09:15:00","date_gmt":"2010-01-22T09:15:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2010\/01\/spicy_habanero_salsa\/"},"modified":"2021-03-19T17:13:21","modified_gmt":"2021-03-19T21:13:21","slug":"spicy_habanero_salsa","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/spicy_habanero_salsa\/","title":{"rendered":"Do You Dare? Habanero Salsa!"},"content":{"rendered":"

This salsa does hurt.<\/p>\n

But just a little.<\/p>\n

Yet it goes oh-so-well with the Pollo Pibil<\/a>, which together with red pickled onions<\/a> makes for a delicious Yucatecan meal. A bowl of this Habanero<\/a> salsa is standard on just about every table in Yucat\u00e1n. Around there, people drizzle some spoonfuls, or drops, on just about everything.<\/p>\n

I recently found this salsa is heavenly combined with Louisiana style Bar-b-que and some baked beans (!). While it can make people very unhappy if not given a warning of how spicy it is, for the Yucatan class we had in December, the 20 batches made were gone before the middle of the meal. We did give our guests a warning… While my cooking team kept saying I was making too much, we made some bets, and much to my surprise, I won. I have learned now, that the American and international palate is much more open, than say a decade ago, for spicy foods.<\/p>\n

<\/i>\"Market<\/a>
\n<\/a>So Habaneros have become wildly popular throughout the world. Aside\u00a0from their cute, happy and beautiful appearance, they are one\u00a0incredible source of heat and are used to make many hot sauces that\u00a0heat aficionados, like my uncle<\/a>, crave for.<\/p>\n

The photo above shows some Habaneros my husband shot at the market in M\u00e9rida, Yucat\u00e1n. The photo below, are Habaneros I found here in the DC area.<\/p>\n

\"Habanero2.JPG\"<\/a>
\nThis wickeldy hot sauce is really easy to make at home. Just char the chiles and garlic cloves either in a broiler, a dry skillet or a hot comal (as I did below for the 20 batches of salsa for the Yucat\u00e1n cooking class and dinner).<\/p>\n

\"Habanero4.JPG\"<\/a>
\nThen, please seed the chiles.<\/p>\n

Believe me.<\/p>\n

You must!<\/p>\n

While I have gotten many requests for very spicy hot sauces from some of you, dear friends… please seed the Habaneros. If not, instead of wickedly-spicy salsa, you will have a somebody-please-help-me-or-I shall-die-from-this-heat salsa.<\/p>\n

Once charred and soft, place the seeded chiles and peeled garlic cloves in the blender or your molcajete,<\/a> and puree or mash away with some salt and either bitter\u00a0orange<\/a> or its substitute (1\/4 orange juice, 1\/4 grapefruit juice, 1\/4\u00a0lime juice and 1\/4 vinegar).<\/p>\n

\"Habanero7.JPG\"<\/a>
\nOne of the nice things about using a molcajete, aside of exercising\u00a0your arm a bit, is that the molcajete stores oils, flavors and aromas of\u00a0the ingredients previously used. The molcajete adds a hint of those flavors, and its stored memories, into future\u00a0concoctions.<\/p>\n

If you dare try this salsa (hey! come on, why not?), please let me know, after you get over the shock.

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Habanero Salsa<\/h2>\n
Salsita de Chile Habanero Tumulada o Kut<\/span><\/div><\/div>\n <\/div>\n
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\n <\/g><\/svg><\/span> Print<\/a>\n <\/div>\n
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