This habanero salsa recipe is similar to making regular fresh salsa with the addition of spicy habanero chile pepper. This fiery salsa is not for lightweights!
Habanero Salsa
This habanero salsa recipe is similar to making regular fresh salsa with the addition of spicy habanero chile pepper. This fiery salsa is not for lightweights!
Ingredients
- 3 fresh jalapeño 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
Instructions
- Gather the ingredients.
- Roast jalapeños 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 jalapeños, 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.
