Today’s post is all about habanero recipes! Over the years I have accumulated a small collection. I did not grow up enjoying habanero peppers, but learned to love them on my salsa making journey many years ago. Have you ventured into the habanero zone? Does the thought of it intimidate you? The distinct fruity essence of the pepper pairs well with citrus. Seriously, the flavors of the peppers are versatile and adapt to any combination of ingredients.
On the top of the list!
On the top of the list is this new combination that I prepared several weeks ago. Not every salsa on the table is a salsa and chips recipe. Salsa like this, yes, it is spicy, and should be used in moderate amounts to finish. Not unless you are like me and crave that heat! Lol! Fist thing I did was literally pour it over corn tostadas with some lime and salt! Definitely spicy, but I loved it!
Where in the world can you find green habaneros?
Well! I am always on the look-out when I visit farmers markets and Mexican markets that are well stocked with produce. In this case, I purchase as many as I think is reasonable and I freeze them. I have been doing this for years when I want to preserve smaller varieties of hot peppers. When I need to use a few I simply treat them as if they were fresh. Pan roast, boil, sauté or slice as is for all of your favorite recipes.
I am not going to lie, a simple salsa with boiled ingredients is delicious!
This is not that salsa recipe though. Roasted habaneros with roasted garlic are a delicious combination and it really works in this salsa recipe. If push came to shove and I had boiled all of the ingredients, I would add more flavor by frying the blended salsa. And if you have never had a salsa that was fried in natural rendered pork lard(or bacon fat), it’s a must try. All in moderation, of course.
No fancy comal(griddle) needed! But do take the time to care for your comal
Pictured below is an inexpensive metal Mexican comal(griddle). I use is specifically for stovetop roasting as you see. Once it cools I soak it in extremely hot water for 5 minutes. With a plastic scraper I remove the stuck on food. I rinse it and dry it. Then I apply a light coat of avocado oil or cast iron seasoning, heat it to medium low. When it gets hot, I take some paper towels and wipe it gently to make sure the oil is even all around. let it heat for 10 minutes. Remove it from the heat and let it cool. Once cool, wipe lightly and store for the next time.
Why not roast the tomatillos?
This is a personal choice. In the many years of preparing salsa, I prefer the texture of my tomatillo salsa when they are poached in simmering water as opposed to roasted on the comal or oven. Honestly, I don’t feel like I am lacking any flavor by poaching instead of roasting. The gently boiled tomatillo yield a smoother more fluid salsa in the end. That has been my experience. Don’t get me wrong, I love all roasted salsas!
Do you add lime to everything?
No! Do I love lime? Yes! For this recipe, I was trying to mimic the flavor combinations you would find in my roasted garlic salsa I enjoy with cochinita pibil. In the Yucatan it is traditional to use sour orange with habaneros, but sour orange is hard to come by in the states. A close substitute is to mix fresh orange and fresh lime together. It adds a bright citrus note to the salsa too!
But wait! I have one more new habanero recipe to share with you! Check out the video below!
Ta Da! Chicharron de Habanero!
Chicharron de habanero is basically sliced fresh habaneros that are fried until they turn dark in color and become crispy when cool. Season lightly with salt and you have a delicious and spicy new garnish for your tacos and more. I have prepared this often, but with jalapeños and serranos in the past. Difference this time is that I did not store them in oil so they keep their crunch! Place in a glass mason jar on the counter. If it is too warm, I will refrigerate them. They keep for a very long time.
If you would like to explore more habanero recipes, scroll past the recipe for more ideas! Enjoy!
Spicy Green Habanero Salsa
Habanero lovers unite! Today I am sharing with you two new habanero pepper recipes. A delicious green habanero salsa and a recipe for chicharron de habanero! Surprise your spicy lover friends today!
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Course: Salsa, Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 cups
Ingredients
- 6-9 green habaneros
- 2 orange habaneros
- 4 cloves of garlic
- Avocado oil
- 3 large tomatillos
- Water to cook tomatillos
- Big handful washed cilantro
- Juice of 1 orange
- Juice of 1 lime
- Salt to taste!!
Instructions
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Peel and wash the tomatillos. Transfer them to a sauce pan of simmering water cook just until tomatillos start to change color cover sauce pan with the lid and removed from the heat. Let’s sit for 10 minutes.
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On a preheated griddle at medium heat add the habaneros and the garlic. Drizzle with 1 teaspoon of avocado oil stir the peppers and garlic to coat them evenly with oil. Stirring occasionally continue to roast the habaneros and garlic until you see some blistering and blackening in spots.
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When ready drain most of the water from the tomatillos leaving about a third of a cup of the cooking water.
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Transfer the habaneros, garlic, tomatillos, cilantro, lime juice, orange juice and salt to taste. Blend on high until very smooth.
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In a medium saucepan that has been preheated to medium,pour in the salsa. Stir well to combine. When it comes up to a simmer, taste for salt. Continue cooking for 10 minutes, stirring occasionally. Store cool salsa in glass mason jars refrigerated for up to two weeks
Notes
Chicharron de Habanero Recipe
30-35 fresh habanero peppers
Enough oil to just barely cover the habaneros
Sea salt
Wearing gloves, remove the stems from the habaneros. Slice into rings. Transfer to a deep skillet. Just barely cover with oil. I used avocado oil, but you can use vegetable oil as well. Heat to medium. After a few minutes the sliced peppers will begin to fry and become aromatic. You will continue cooking, stirring occasionally until the pepper rings turn a dark orange/brown color. At the end they can burn fast, so do not walk away. Drain them onto a baking sheet lined with paper towels, Season with salt. Once completely cool, store in glass jars on the counter for several months. If it is too warm, I suggest keeping them in them the refrigerator. Garnish all of your favorite tacos, burritos, enchiladas, soups and salads!
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