Roasted Habanero Salsa

Roasted Habanero Salsa

Habanero chilies can be a little on the hot side which makes them perfect for salsas but I tend to use them sparingly with only one or two going into a salsa that is filled out with a lot of other ingredients like tomatoes. Not too long ago I came across Rick Bayless recipe for a habanero salsa where the main component in the salsa was the habanero chilies with some garlic, lime juice and salt adding a bit of flavour. Just from the sound of the recipe you know that this is going to be one hot salsa, and I knew that I would have to try it!

For me tacos almost always have to have some form of heat to them. Since the marinade for the cochinita pibil in the tacos that I was making had no heat in it I was going to have to use some salsa and the habanero salsa immediately came to mind! As expected, this habanero salsa is not for the faint of heart or for anyone that does not really like hot food! Just a small spoons worth was enough to give each taco a really nice level of heat and I certainly enjoyed it!

Roasted Habanero Salsa

Roasted Habanero Salsa

Cook Time: 10 minutes Total Time: 10 minutes Servings: 1

A simple and hot habanero salsa. A little goes a long way.

  • 8 habanero chilies
  • 2 cloves garlic, skins on
  • 2 tablespoons lime juice
  • salt to taste
  1. Roast the peppers and garlic in a heavy bottomed pan until the start to blacken in spots, about 5-10 minutes, turning frequently.
  2. After the garlic has cooled, peel it and puree it along with the chilies and lime juice in a blender or food processor.
  3. Season with salt to taste.


Delishhh said...

YUM YUM! This will go with anything.

Girlie Blogger said...

Mmmmm. Yummy and nutritious.

Rosa's Yummy Yums said...

Perfect with tacos or burritos!



Chiara "Kika" Assi said...

I love habanero salsas... never tried to roast them, will have to check this out as soon as possible.

elly said...

Love habaneros! This looks delicious and so simple. I really enjoy making my own salsas.

hmmm... said...

I found this site for the "FIRST SCHOOL IN MEXICO DEVOTED EXCLUSIVELY TO THE CUISINE OF YUCATÁN" when I just had to research pollo pibil immediately after spotting your entry for the pork version.

Not only did I find a mean recado rojo recipe, but I also very quickly spotted their Chile Tamulado. They just use the habaneros and Seville orange juice with a pinch of salt.

Claudie said...

My husband is crazy about habaneros, so this will be a very useful recipe in our household :)

Chris said...

I love the fruity component of habanero, especially when charred. But 8 habs in this made my throat just burn a little and I haven't even made it yet, ha ha.

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