Habanero Salsa Recipes

The habanero pepper is a highly hot chili pepper that is used in many cuisines. This intensely spicy chili variety registers 100,000 - 350,000 Scoville Units in the Scoville range, which measures the heat level of chilies. Habanero chili is native of Cuba and were at one time considered to be the hottest chili in the world.

Since it is so intensely hot, it should be used sparingly in food recipes. One of the best ways to have habanero pepper is to make habanero salsa. There are many recipes of habanero salsa and the best ones are those that are made by using other ingredients like fruits or vegetables. Habanero salsa goes well with fish and seafood recipes as well as red meat.

Ingredients

• Medium tomatoes, 3 (cubed)
• Habanero, 1 (cut into small pieces)
• Medium onion, ½ (chopped)
• White vinegar, 1 tbsp.
• Juice of half a lime
• Garlic, 1 clove (minced)
• Sea salt, ½ tsp.
• Cilantro, 1 handful (chopped)

Method
In a small bowl, combine the cubed tomatoes with habanero pieces, chopped onion, minced garlic, and chopped cilantro. Next add the sea salt, white vinegar, and lime juice and mix everything together with a spoon. Cover the bowl with a cling film and chill it in the refrigerator for 2-3 hours. If you want the habanero salsa to be more spicy, then chill it in the refrigerator overnight.

Ingredients

• Large mango, 1 (peeled and cubed)
• Habanero peppers, 2 to 3 (minced and seeds removed)
• White vinegar, ¼ cup
• Freshly squeezed lime juice, ¼ cup
• Large red onion, 1 (chopped)
• Yellow tomatoes, 3 (chopped)
• Canola oil, 1 tbsp.
• Sea salt, ½ tsp.

Method
To make this easy mango habanero chili recipe, all you have to do is to combine the mango cubes with minced habanero peppers, chopped red onion, and chopped yellow tomatoes in a large bowl. Now add the sea salt, canola oil, freshly squeezed lime juice, and white vinegar.

Now mix everything together with a spoon and chill this salsa in the refrigerator for two to three hours. This will help the flavors to infuse and give the salsa a nice spicy taste. Serve the mango habanero salsa with a classic fish and chips for tropical flavor.

Ingredients

• Large peaches, 4 (peeled, halved, and pitted)
• Habanero pepper, 1 (finely chopped)
• Medium red onion, 1 (chopped and halved)
• A handful fresh cilantro, (chopped fine)
• Fresh lime juice, 1 tbsp.
• Sea salt, ½ tsp.
• Sugar, 1 tsp.
• Cooking spray

Method
Coat the halved peaches and onion with cooking spray and grill them in an oven for two to three minutes on both sides. When the peaches are a little charred and cooked, remove from oven and allow them to cool. Do the same with the onion halves. Cut the peaches into small bite sized chunks and chop the onion halves.

Combine the peaches and onions in a small bowl and add the chopped cilantro, finely chopped habanero, sugar, sea salt, and lime juice. Chill for an hour in the refrigerator before serving with tacos or chips.

If you want the sauce for canning, then you have to first process all the ingredients of the classic habanero salsa in a food processor and then cook the mixture in a saucepan. Reduce the heat and keep stirring the salsa with a wooden spoon until it has thickened slightly. Sterilize glass jars in a hot water bath and allow them to dry completely.

Spoon the salsa into the glass jars and seal them. If you are not sealing them then you need to place the jars inside the refrigerator. Remember that the vinegar in the salsa acts as a preservative, so do not forget to add it in the habanero salsa canning recipe.