Set-your-hair-on-fire Habañero Salsa

A couple of days ago, I promised to write up a proper recipe for the HOTTEST homemade salsa that we make. I think I’ve already mentioned earlier that we are serious Rick Bayless groupies. This salsa is totally inspired by his habañero salsa. (And if you ever get to eat at one of his restaurants in Chicago, Xoco’s, Frontera, or Topolo Bampo, do it!)  © 2013 My Sister's Kitchen

This recipe couldn’t be easier.

Fresh Habañero Salsa

  • 40 fresh habañero chilis
  • 10 large cloves of garlic, roasted
  • 10 T. freshly-squeezed lime juice
  • salt
  • water

Roast your chilis on a dry skillet until they just start to blacken. Don’t stand right over the chilis as they roast. Some of the hotness aerosolizes and it can make you cough and choke. You’ll start to smell the peppery goodness as the chilis heat up and start to brown. Using tongs and a paring knife, remove the stems.

Put the chilis, the garlic cloves, and the lime juice in the blender and blend until smooth. Add a little water to bring it to a texture that lends itself to being spooned into a bowl. Add salt to taste–usually about a 1/2 to 1 teaspoon.

I can’t say this often enough. Be EXTREMELY careful with the habañero chilis. Try to avoid skin contact with them as you prepare this salsa. These are really, really hot little peppers.

© 2013 My Sister's Kitchen

This was the best photo but I could never eat that much salsa on one chip. This stuff is WAY too hot!

We love this salsa because the flavor of it is just amazing, but a little goes a long way. When we serve this to someone who hasn’t tried it before, Dave usually recommends just touching the chip to the salsa and trying that much–really no more than about the head of a pin. This isn’t for everyone but if you like spicy food, it’s worth a try. We freeze small portions of it because we eat it very slowly.

If you missed it earlier be sure to check out how we use this awesome salsa in making our new favorite food, Candied Bacon. The flavors of the bacon and the Habañero Salsa are a whole new kind of amazing².

Barb  IMG_5388

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Set-your-hair-on-fire Habañero Salsa

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: approx. 8 ounces

Ingredients

  • 40 fresh habañero chilis
  • 10 large cloves of garlic, roasted
  • 10 T. freshly-squeezed lime juice
  • salt
  • water

Instructions

Roast your chilis on a dry skillet until they just start to blacken. Don't stand right over the chilis as they roast. Some of the hotness aerosolizes and it can make you cough and choke. You'll start to smell the peppery goodness as the chilis heat up and start to brown. Using tongs and a paring knife, remove the stems.

Put the chilis, the garlic cloves, and the lime juice in the blender and blend until it's smooth. Add a little water to bring it to a texture that lends itself to being spooned into a bowl. Add salt to taste--usually about a 1/2 to 1 teaspoon.

I can't say this often enough. Be EXTREMELY careful with the habañero chilis. Try to avoid skin contact with them as you prepare this salsa. These are really, really hot little peppers.

http://www.mysisterskitchenonline.com/2013/11/04/set-your-hair-on-fire-habanero-salsa/

 

4 thoughts on “Set-your-hair-on-fire Habañero Salsa

  1. Pingback: Candied Bacon: Halloween Treats for Adults | My Sister's Kitchen

  2. [1905: Los Angeles] “NO. 55. CHILES RELLENOS. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles.–Take one dozen green chiles, roast on a pan over the fire without lard; when skin becomes puffy they are done. When cold peel off the skin, cut off stem and remove seeds. For filling put in chopping bowl any cold meat, one onion, a clove or two of garlic, two tomatoes, stoned olives and raisins, half a cup if desired. When this is chopped fine add half a small cup of vinegar and fry on a pan with hot lard. Cool and fill one by one the chiles. When all are filled beat three eggs, whites and yolks separately, add a tablespoon flour and a spoonful of milk, season with salt and pepper. Now drop one by one the stuffed chiles in this batter and fry brown in hot lard. Serve hot. ANOTHER WAY.–Prepare the chiles in the same way as before, and for this filling use grated cheese instead of meat. NO. 56. CHILES RELLENOS. Mrs. A. A. Bradshaw, 1920 Front street, San Diego, Cal.–Skin several green peppers by frying slightly in hot lard; slit at side, removing seeds; stuff with preparation of chopped boiled beef, onion, thyme, few drops vinegar if liked, some bread crumbs, a little gravy or good broth, salt and pepper. Dip in beaten egg, then flour and fry or saute in oil, butter or lard. When done serve with sauce made by cooking together a spoonful of lard or butter, a little flour, then add water, sliced pears, apples and seeded raisins, cooking until tender. — Los Angeles Times Cook Book .

  3. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales . Can you imagine how much I hesitated? Not. At. All.

    • 🙂 I’d travel a lot of miles and spend some dollars to learn how to make really good tamales! Good choice, Duane. Feel free to share that important information!

      barb

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