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Spicy Habanero Chile Salsa
Rooted in Yucatecan cooking, this bright and fiery salsa balances intense heat with a surprising touch of sweetness. Roasted tomatoes, onions, and garlic build a deep base, while softened carrots tame the fierce habanero peppers just enough. It's a fantastic condiment for tacos, grilled meats, or a big bowl of tortilla chips. The final blend is smooth, acidic, and unapologetically spicy, so you'll want to use it sparingly at first.
Equipment
- Skillet
- Blender
Ingredients
- 1 tbsp (15 ml) olive oil
- 2 carrots, peeled and roughly chopped
- 2 Roma tomatoes, dry roasted ( here )
- ½ white onion, dry roasted ( here )
- 4 habanero chiles, dry roasted, stemmed and seeded ( here )
- 4 garlic cloves, dry roasted and peeled ( here )
- ¼ cup (60 ml) lime juice
- ¼ cup (60 ml) apple cider vinegar
- ¼ tsp sugar
- 1 tsp salt
Instructions
- 1Warm the olive oil in a heavy-bottomed pan over medium heat.
- 2Add the chopped carrots when the oil starts to shimmer. Cook for about 7 minutes until they begin to soften. Softening the carrots first ensures a perfectly smooth puree later.
- 3Transfer the carrots to a blender along with the dry roasted tomatoes, onion, habanero chiles, garlic, lime juice, apple cider vinegar, sugar, and salt. Process the mixture until completely smooth.
- 4Check the consistency. If the mixture appears too thick, blend in water 1 tablespoon at a time until it reaches your desired texture.
- 5Transfer the salsa to an airtight container and chill in the refrigerator for at least 30 minutes to let the flavors meld before eating.
Notes
- Pepper heat: Orange and yellow habanero peppers pack more heat than the green varieties.
- Storage: Keeps in the fridge for up to 5 days in an airtight container.
- Adjusting spice: For a milder salsa, remove the seeds and membranes from the habaneros before blending.
Recipe Details
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