Warning, this salsa is HOT! But if you are an absolute sucker for heat (like me) this is a salsa to try. It requires only a few ingredients and about 10 minutes of your day.
Throw the chilies and garlic in a broiler (or roast them some other way) until they are softened and charred (you’re not going for fully blackened here, just charred). I find that the broiler in my toaster oven is perfect for this. You do not need to season them or oil them, although it’s your salsa so you do you. I add nothing; I don’t even remove the stems.
Stay close by to monitor it. Flip the chilies and garlic if they start to get too charred. It should only take a few minutes to get them nicely roasted. Once they are roasted to your licking, let them cool. When they are cool enough to handle, pull off the stems, break the chilies open and remove the seeds. I highly recommend you wearing gloves to do this, else proceed at your own risk next urge you get to rub your face. Note, you can leave the seeds in and your salsa will be even hotter; but trust me, it’s still plenty hot even with the seeds removed – your call.
Throw the de-seeded chilies, garlic, vinegar, and salt into a food processor or blender. (I have one of those small 3.5 cup countertop food processors which is perfect for this amount). Add water to thin it out to your desired consistency. Taste & adjust for salt. Drizzle (or pour) it on your next taco, burrito, or use it to make my Habanero Honey Hot Wings.
Habanero Salsa
Equipment
- Food processor or blender
Ingredients
- 15-16 habaneros, or about 1/3 lb
- 5-6 cherry tomatoes
- 12 garlic cloves
- 2 limes (juiced), or more to taste
- 1/2 cup water
- 1½ tsp salt, or to your taste
How I Make It
- Roast the habaneros, tomatoes and garlic, either on a grill or on the broiler of an oven (or toaster oven). How long this takes will depend on what equipment you are using. Roast until the skins start to char; pay attention so they don't burn, flipping it over as needed for even charring.
- Once roasted and cooled, remove the stems and break the habaneros in half and remove the seeds. Using gloves for this is highly recommended! You can leave the seeds in, but the sauce will be much hotter - not to say it isn't going to already be pretty dang hot already. So proceed with caution!
- Throw everything (chilies, garlic, tomato, salt, lime juice, water) into a food processor or blender. (I have a mini processor, which is just the perfect size). Blend until smooth. Taste and adjust for salt. Add more lime juice if you like it brighter or more acidic. Use vinegar if you don't have limes.(If you are using a food processor, I would recommend removing seeds as these tend to not get pulverized. If you don't mind seeds, then you don't need to remove. If you have a high power blender (like a vitamix) you can throw everything in the blender, seeds and all)
- This recipe yields about 1¼ cups roughly. I store mine in a jar for weeks.
Notes
- Use gloves when handling these chilies!
- I would suggest you stay close by while the chilies are roasting. Once they start to take on color, they will char quite quickly. Pay attention to the pace they are charring and make sure you flip them so they don't burn completely!
- You don't need to put oil on the chilies and garlic before roasting, but you can if you want. I don't use any oil when I make this.
- You can substitute vinegar for fresh lime juice; I just use vinegar because I always have it in my pantry and I honestly really like the flavor it produces.
