Habanero Salsa: Difference between revisions
From McGough's Recipes
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*1/2 cup minced fresh cilantro | *1/2 cup minced fresh cilantro | ||
*2 limes, juiced | *2 limes, juiced | ||
*7 (15 ounce) cans canned tomatoes ( | *7 (15 ounce) cans canned tomatoes (see note) | ||
*1 habanero pepper, seeded | *1 habanero pepper, seeded | ||
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# Pulse the tomatoes in batches to desired size, and add to green chile mixture, saving approximately 1 cup. | # Pulse the tomatoes 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. | #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. | ||
=== '''Notes''' === | |||
I use 3 (28 ounce) cans of whole tomatoes / undrained | |||
[https://www.allrecipes.com/recipe/38886/habanero-salsa/ Link to Recipe] | [https://www.allrecipes.com/recipe/38886/habanero-salsa/ Link to Recipe] | ||
[[Category:Recipe]][[Category:Family]] | [[Category:Recipe]][[Category:Family]] | ||
Revision as of 07:38, 4 March 2020
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Ingredients
1 h 40 m 80 servings 11 cals
- 3 fresh jalapeno peppers
- 2 serrano peppers (optional, for spicier salsa)
- 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 (if including serrano peppers, can substitute 4 oz can)
- 1/2 cup minced fresh cilantro
- 2 limes, juiced
- 7 (15 ounce) cans canned tomatoes (see note)
- 1 habanero pepper, seeded
Directions
- Roast jalapenos 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, 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, 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.
Notes
I use 3 (28 ounce) cans of whole tomatoes / undrained
