Habanero Salsa: Difference between revisions
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=== '''Ingredients''' === | [[File:Salsa jar.jpeg|460px|right|The red jars are the finished salsa. The green is after the first two steps.]] | ||
{| class="wikitable" | |||
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! Time !! Makes !! Calories | |||
|- | |||
| 1 Hr 40 Min || 14 Cups / 3.5 quarts || 11 per servings | |||
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=== '''Ingredients''' === | |||
*3 fresh jalapeno peppers *2 onions, | *3 fresh jalapeno peppers<ref>I would probably not do more than 4 jalapeños, 3 serranos, and 2 habaneros. This gives an great heat with a lot of flavor, but any more may be too much.</ref> | ||
*2 serrano peppers (optional, for spicier salsa)<ref>Recommend including serrano peppers</ref><ref name="serrano">If including serrano peppers, can substitute 4 oz can of chiles.</ref> | |||
*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 <ref name="serrano"/> (see notes) | |||
*1/2 cup minced fresh cilantro | |||
*2 limes, juiced | |||
*7 (15 ounce) cans canned tomatoes <ref name="tomato">I use 3 (28 ounce) cans of whole tomatoes / undrained.</ref> (see notes) | |||
*1 habanero pepper, seeded | |||
=== '''Directions''' === | |||
# Roast jalapenos and serranos<ref>If you are doing it under the broiler, serrano’s skin will roast first before the jalapeños are done. Don’t be afraid to let the skin of the serrano’s burn a little bit</ref> (if using) 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 jalapenos, serranos, 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 chilies, cilantro, and lime juice. | |||
# Pulse the tomatoes<ref name="tomato"/> in batches to desired size, and add to green chile mixture, saving approximately 1 cup. | |||
#Place 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.<ref>It will start out mild and after 16-24 hours in the fridge it will be at its spiciest.</ref> | |||
<gallery mode="packed" heights="400px"> | |||
Salsa bowl.jpeg | |||
Habanero Salsa.jpg | |||
</gallery> | |||
=== '''Notes''' === | |||
<references /><br> | |||
[https://www.allrecipes.com/recipe/38886/habanero-salsa/ Link to Recipe] | |||
[[Category:Recipe]][[Category:Family]] | |||
[[Category:Made]] | |||
Latest revision as of 08:32, 12 May 2024
| Time | Makes | Calories |
|---|---|---|
| 1 Hr 40 Min | 14 Cups / 3.5 quarts | 11 per servings |
Ingredients
- 3 fresh jalapeno peppers[1]
- 2 serrano peppers (optional, for spicier salsa)[2][3]
- 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 [3] (see notes)
- 1/2 cup minced fresh cilantro
- 2 limes, juiced
- 7 (15 ounce) cans canned tomatoes [4] (see notes)
- 1 habanero pepper, seeded
Directions
- Roast jalapenos and serranos[5] (if using) 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 jalapenos, serranos, 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 chilies, cilantro, and lime juice.
- Pulse the tomatoes[4] in batches to desired size, and add to green chile mixture, saving approximately 1 cup.
- Place 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.[6]
Notes
- ↑ I would probably not do more than 4 jalapeños, 3 serranos, and 2 habaneros. This gives an great heat with a lot of flavor, but any more may be too much.
- ↑ Recommend including serrano peppers
- ↑ 3.0 3.1 If including serrano peppers, can substitute 4 oz can of chiles.
- ↑ 4.0 4.1 I use 3 (28 ounce) cans of whole tomatoes / undrained.
- ↑ If you are doing it under the broiler, serrano’s skin will roast first before the jalapeños are done. Don’t be afraid to let the skin of the serrano’s burn a little bit
- ↑ It will start out mild and after 16-24 hours in the fridge it will be at its spiciest.
