If you like Habanero peppers then you will love this recipe. Habaneros produce such a wonderful flavour that it’s best not to add too many different ingredients to a salsa such as this. Habanero salsas are served with most meals all of the Yucatan peninsula.
While traveling around Mexico a few years ago we became fascinated with the different variations of this salsa. In quite lot of places they’d serve 4 or 5 different versions together at the table, each using a different variety of Habanero and slightly different recipe.
This recipe is the base of most recipes we found. In Mexico they call it a salsa but in reality it can be used on almost any dish like a regular hot sauce. In our opinion the best way to eat it is with a simple dish such as scrambled eggs.
Habanero Salsa Ingredients
- 4 x Habaneros
- 3 x cloves of garlic
- 1 x teaspoon of salt
- Juice from 1 lime
- Juice from 1/2 an orange
Place the habanero peppers and garlic cloves onto a baking tray and place under a medium grill, turning regularly. Once the chillies are just starting to blacken remove and allow to cool. Once cooled de-seed the habaneros and remove the garlic from it’s skin. Add both, along with the salt to either a pestle and mortar of food processor and blend into a rough paste – you don’t want to liquidize the two, leave a little texture.
Next add the lime and orange juice and mix well. You can also add a little lime zest to add an extra tang. The salsa will keep in the fridge for a couple of weeks in a sealed container.