If you like your salsa hot, this is the one for you, a fiery red tomato habanero sauce like they make in the Yucatán. Habanero chiles have a fruity taste and are very hot, not for the faint of heart. A little goes a long, long way.
How to Make
A few simple ingredients make a great salsa.
- 3 very ripe tomatoes (about 1 lb.)
- ½ white onion
- 2 habanero peppers (chiles)
- 1 clove of garlic
- 1tsp. apple cider vinegar
- 3 tbsp. oil.
Note: If you are sensitive to hot peppers, which habaneros definitely are, you can wear gloves to avoid any discomfort.
Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, habaneros, and garlic until they start to brown, about 10 minutes.
Blend with the salt, vinegar.
You’re salsa before being cooked. It’s starting to look good. The next step is “seasoning.”
Fry the Salsa. This is an important step. Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil.
This is called “seasoning” the salsa and it adds depth of flavor.
Reduce the heat and simmer for 20 minutes. During this time the salsa will darken in color, slightly thicken and take on a more intense flavor. It’s now ready to serve.
Looks good, doesn’t it?
Habanero Salsa Recipe
- 3 very ripe tomatoes about 1 lb.
- 2 habanero chiles
- ½ white onion
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 1 tsp salt + to taste
- 3 tbsp cooking oil
- Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
- Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, chile, and garlic until they start to brown, about 10 minutes.
- Blend the browned tomatoes, onions, and garlic with the salt, vinegar.
- Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it.
- Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor.