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
A simple and hot habanero salsa. A little goes a long way.
ingredients
- 8 habanero chilies
- 2 cloves garlic, skins on
- 2 tablespoons lime juice
- salt to taste
directions
- Roast the peppers and garlic in a heavy bottomed pan until the start to blacken in spots, about 5-10 minutes, turning frequently.
- After the garlic has cooled, peel it and puree it along with the chilies and lime juice in a blender or food processor.
- Season with salt to taste.
Delishhh says
November 30, 2011 at 11:45 pmYUM YUM! This will go with anything.
Girlie Blogger says
December 1, 2011 at 12:31 amMmmmm. Yummy and nutritious.
http://www.thegirlieblog.com
Rosa's Yummy Yums says
December 1, 2011 at 6:33 amPerfect with tacos or burritos!
Cheers,
Rosa
Chiara "Kika" Assi says
December 1, 2011 at 11:04 amI love habanero salsas… never tried to roast them, will have to check this out as soon as possible.
elly says
December 1, 2011 at 3:18 pmLove habaneros! This looks delicious and so simple. I really enjoy making my own salsas.
hmmm... says
December 1, 2011 at 4:18 pmI 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 says
December 1, 2011 at 6:11 pmMy husband is crazy about habaneros, so this will be a very useful recipe in our household 🙂
Chris says
December 7, 2011 at 8:33 pmI 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.