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The Habanero Salsa
– hotness from Yucatan –
This recipe is one more variation of the Yucatecan tomato salsa , in which the habanero pepper is a very important ingredient. In fact this salsa doesn’t consist only of habanero pepper, there are more ingredients that form part of this complex preparation.
The curious thing about the habanero salsa is that it consists of a tomato salsa that is mixed with many ingredients that are cut into small chunks . Therefore expect to find many flavors and many textures that all the ingredients that make it up provide.
The salsa is definitely spicy and it can be used as table salsa or to accompany some snacks. It is also an excellent salsa to accompany typical Yucatecan appetizers like the salbutes or the panuchos but it can also be used in typical Mexican appetizers.
About the Recipe
In this preparation there are many steps but none of them is difficult.
In the recipe you are going to work with the habanero pepper that is very spicy, if you want to use gloves is a good idea.
- The tomatoes that are used in the recipe should have a vivid red color because those are the ones that have better flavor.
The preparation requires 20 minutes.
With this recipe 2 cups of salsa will be obtained.
Ingredients 1 Habanero Pepper (.3 oz)3 Tomatoes (21.1 oz)1/2 Onion (2.6 oz)1 Garlic clove (.1 oz)1 Coriander sprig (.3 oz)2 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Blender1 Cutting Board1 Kitchen Spoon1 Turner1 Knife
Directions Peel the Tomatoes
Make a shallow X cut on the inferior part of 3 tomatoes, then reserve.
Pour in a saucepan the enough water to cover the 3 tomatoes with the ones you worked and bring it to a boil over high heat.
When it boils incorporate in the saucepan the 3 tomatoes with the ones you worked and leave them cooking in the boiling water for about 25 seconds, until the skins start to separate.
Take from the saucepan, with a kitchen spoon, the tomatoes that were cooked and rinse them with cold water.
Remove the skins of the tomatoes that were rinsed. Upon completion put them in a blender.
||The tomatoes’ skin has to be removed because it is not pleasant to find the skin of a tomato in the dish where the salsa was put.
Blend very well the tomatoes and reserve.
Cut some Ingredients
Cut 1/2 onion into half moons and reserve.
Finely chop 1 garlic clove and 1 coriander sprig; then set aside.
- Remove the veins and the seeds of 1 habanero pepper.
Dice the habanero pepper with the one you worked, then reserve.
Heat in the saucepan over medium heat 2 tablespoons of olive oil.
- Put in the saucepan:
- The half moons of the Onion that was cut.
- The Garlic clove that was minced.
Mix the saucepan ingredients and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
- Also add in the saucepan, along with the other ingredients:
- The Tomatoes that were blended.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients and cook them for about 5 minutes, until it thickens a little and acquires an intense red color; stir occasionally.
- When the cooking is done incorporate in the saucepan:
- The Coriander that was minced.
- The Habanero Pepper dices that were cut.
Mix very well the habanero salsa.
Flavors from Yucatan
Suggestion: If you liked this salsa you also have to try the habaneros salpicon.
Did you like the Habanero Salsa?
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