Habanero Salsa. Hottest Thing Ever

[FreshRachael]

I made some salsa the other day that was insanely hot...thought I would share the recipe...what salsa's do you make?

Enjoy!

6 habenero chiles
2 jalapeno chiles
6 serrano chiles
1 large onion, large dice
2 cloves garlic
6 tomatillos
Juice of 3 limes
½ cup minced cilantro
2 tablespoons vegetable oil
Salt

In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.

Meanwhile, char the onion and garlic in the same dry skillet.

Next up, (carefully!) rub the charred skin off and pull out the seeds.

Puree everything in a food processor or blender. Taste and add salt as needed.

WASH YOUR HANDS...then eat. I had it on a burger...



....The Bhut Jolokia chile is actually the hottest chile on earth (so far...) but Habaneros and Scotch Bonnets are the hottest that are commonly available.

[bolly]

nice!! I love the habenero's and teh jalapenos!! :thmbsp:

[SpeakerLabFan]

Thanks, this is just in time for Cinco de Mayo. Should be good with chips. I do like raw chopped habanero on chili and burritos, in very small quantities of course.

I'd probably leave the seeds in - where alot of the heat is :thmbsp: :D Thanks again!

[whoaru99]

Actually, the seeds don't have much heat. It's the pith around the seeds that contains the hot stuff. It just happens to rub off on them.

I like pretty hot, but Habanero is just a bit too much. And, besides, I'm not particularly fond of it's flavor.

[birddog]

I like pretty hot, but Habanero is just a bit too much. And, besides, I'm not particularly fond of it's flavor.

Ya, what he says! I've tried the Habanero's a few times, too hot for my tastes, and I didn't find them to have a pleasent flavor, either.

If I left out the Habanero's from your recipe, and tossed in more Jalepeno instead, I bet I would like that!

[yamahammer]

i would slip something sweet in there just to be cruel

[FreshRachael]

If you wanted to put something sweet in, try some pineapple. I used the crushed canned stuff. (Drained)

I like habaneros because they have a fruity taste...I think jalapenos taste too "green" (I think the techincal term is vegetal) on their own, but that's just my taste.

[JJJimmy]

Sounds great, but I am just TOO lazy to make my own. Mrs. Renfro;s Habanero Salsa ordered by the case...Cinco de Mayo is every day-o!

[FreshRachael]

Don't be lazy, that makes me sad! Besides, that whole recipe costs about $2 and is 100% better than any sugary stuff they sell...and it freezes like a dream.

[JJJimmy]

Don't be sad...after reading it again, I printed out your recipe and will pick up the ingredients Monday and give it a shot!

[yamahammer]

:jawdrop:I make habenero meatballs also simmer them in a red tomato sauce makes a great diablo spaghetti

[onepixel]

I prefer a milder salsa. Here is my own concoction. I measure stuff by eyeballing and tasting so hope this works.

2 medium hot house tomatoes cubed, include all juices
3-4 slices of onion chopped
a big handful of cilantro coarsely chopped
2 limes for juice
1 tablespoon lime rind finely minced
2-3 cloves garlic finely minced
1/2 - 1 teaspoon chile powder, depends on the type of chile and hotness
1 tablespoon cumin
2-3 canned jalapeno chopped finely, include juices
a shot or two of ketcup for sweetness
NO salt.
Refrigerate for 2-3 hours.

Sometimes I'll make a Mexican shrimp coctail by adding lightly salted and boiled shrimp. Chill the shrimp before adding to the salsa.

[FreshRachael]

Do you say no salt so it doesnt become mushy or because you dont like salt?

[onepixel]

Do you say no salt so it doesnt become mushy or because you dont like salt?

Oh... I like salty foods when it's a key ingredient. But I don't like adding salt in my cooking. I try and get the flavors out from the ingredients. Sometimes I'll cheat and use anchovies if the flavors will blend.

I don't get it when people will automatically add salt even before they taste anything. Besides less salt is better for your blood pressure.

:)

[6thumbs]

I make a Mean Pico de-Gallo

[stuartk]

I make a Mean Pico de-Gallo

No hyphen needed there....

:)

Pico de gallo can be a whole lot of things. What kind do you make?

[ablethevoice]

WOW!! A whole mess of real, live fire-eaters in the same forum:thmbsp: Growing up in New Mexico, I learned to enjoy hot (and flavorful) foods at a young age. Now that I'm here in Florida, I find it nearly - no, totally - impossible to find a Mexican restaurant who is not afraid to serve HOT stuff. Flavorful, yes. Hot...NO!

All these wimpy rednecks would probably choke on a bell pepper. Their idea of "hot" extends no further than Tabasco (or the hideous off brands) which to me consists of 80% vinegar, 15% salt and 5% pepper :boring:

I have a bag of fresh jalepenos and/or serrano peppers in the fridge at all times and at least 2 raw peppers find their way to my plate every single night. The funny thing is my wife is Mexican but cannot eat hot stuff because of her acid reflux problem. I have, however turned my stepson into a fire-eater. He grabs a jap or two from the bag to chomp on with his dinner:D He even brags about it to his buddies at school...

[riverrat]

Habanero salsa is hottern...

1. A four-balled tomcat on a hot tin roof.
2. A whorehouse on "free day".
3. A fresh fucked fox in forest fire.

Having worked for many years in a very hot environment, I heard my share of "hotter thans". Most of mine go downhill from those listed above.

Anyone else out there got any good "hotter thans..?"

[6thumbs]

No hyphen needed there....

:)

Pico de gallo can be a whole lot of things. What kind do you make?Yea,,, lots of variations,but this one is simple fast and works for me,,,4 tomatoes seeded and diced,,one nice bunch of Green onions chopped,,1/2 tbls minced garlic,,,4-5 seeded and fine diced Jalepenos,,,!/2 bunch chopped celantro,,Juice of 1 lime mix well ,,add salt to taste ,,,variations include adding seeded cucumbers,,, sliced raddishes,,black or red beans,,corn,, black olives,, etc,,,put it on top of a burger or add to grilled chicken and fish

[slow_jazz]

If you want hot - Dave's Insanity Sauce is the one for you.

Personally it makes me sick as it's too hot for me.....

[TOO LOUD???]

A mexican restaurant I used to frequent if you asked for hot salsa they would bring a little bowl of orange colored salsa that I think was blended habaneros instant set your mouth on fire.

[stuartk]

WOW!! A whole mess of real, live fire-eaters in the same forum:thmbsp: Growing up in New Mexico, I learned to enjoy hot (and flavorful) foods at a young age. Now that I'm here in Florida, I find it nearly - no, totally - impossible to find a Mexican restaurant who is not afraid to serve HOT stuff. Flavorful, yes. Hot...NO!



Have you tried talking to the people at the restaurants and telling them you really do want your food picante?

[stuartk]

Yea,,, lots of variations,but this one is simple fast and works for me,,,4 tomatoes seeded and diced,,one nice bunch of Green onions chopped,,1/2 tbls minced garlic,,,4-5 seeded and fine diced Jalepenos,,,!/2 bunch chopped celantro,,Juice of 1 lime mix well ,,add salt to taste ,,,variations include adding seeded cucumbers,,, sliced raddishes,,black or red beans,,corn,, black olives,, etc,,,put it on top of a burger or add to grilled chicken and fish

Sounds pretty good. I'll have to try your recipe out. :)

[ablethevoice]

Have you tried talking to the people at the restaurants and telling them you really do want your food picante?

Oh, hell yeah! Most of the places simply apologize and say they don't have anything hotter. One place tried - brought out a small bowl of something which was moderately warm, but not the sweat-inducing, eye popping "whoo-EEE" level which I wanted.

That's one of the reasons I want to get the hell out of Florida and go back to NM. At least I know that out there in NM I don't have to beg for spicy stuff.

[stuartk]

If you want hot - Dave's Insanity Sauce is the one for you.

Personally it makes me sick as it's too hot for me.....

There is an amazing variety of hot sauces of varying potency.

I tend to stick with the ones at the lower end of the scale. I like things spicy, but not blisteringly hot.

Dave's Insanity is too hot to be useful IMO. I'd rather go with something with more flavor and less heat.

I can usually handle eating slices of Jalapeño pepper, but that's about my limit. I have certainly used hotter peppers and sauces, but I prefer the overall end result to be Jalapeño strength or less.

The various El Yucateco sauces are good. I also like Cholula and Tabasco, plus Frank's REDHOT can be tasty too (although it isn't that hot).



There's a good chart here:

http://www.chilliworld.com/FactFile/Scoville_Scale.asp

[pmsummer]

Here's one I haven't tried.

http://www.penderys.com/media/ss_size1/700832.jpg


And a good source I shop with frequently.

http://www.penderys.com/page68.html

[stuartk]

Oh, hell yeah! Most of the places simply apologize and say they don't have anything hotter. One place tried - brought out a small bowl of something which was moderately warm, but not the sweat-inducing, eye popping "whoo-EEE" level which I wanted.

That's one of the reasons I want to get the hell out of Florida and go back to NM. At least I know that out there in NM I don't have to beg for spicy stuff.

I guess you could always bring a bottle of your own sauce with you and mix it in at the table.

Or you could run over to St. Augustine and try some of the local Datil peppers. Those are plenty hot. :)

[SpeakerLabFan]

If you want hot - Dave's Insanity Sauce is the one for you.

Personally it makes me sick as it's too hot for me.....

A quater teaspoon of Dave's Insanity in a pot of chili will put on the right heat. :thmbsp::thmbsp:

I put 1 chopped Habanero, everything except the stem, into my last pot of chili, even after it cooked down, that was a smoking hot crock-pot, with that nice tangy Habanero flavor. :thmbsp:

[6thumbs]

Sounds pretty good. I'll have to try your recipe out. :)It,s really EZ and virtually screw-up proof,,if you let it refrigerate o-nite the flavors will really build,,let me know how it turns out

[BajaGringo]

Living here in Mexico I get my exposure to a wide range of salsas and have tried most. Personally I prefer the milder ones as those that bite the hardest tend to overcome the taste of the food itself. Your taste buds can only react to the chile and not experience any of the food when they are too strong. There is a great taco place in Tijuana that has become quite famous in recent years and always a long wait to get a table. It's called Tacos Salceados on Calle Hermitas. They have the best variety of tacos and hot sauces and my friends who come to visit always insist we hit that place at least once during their stay.

My favorite is the New York Steak and Shrimp on Flour Tortilla with a special pink colored zingy hot sauce that is soooooo good. Making me think we might go over there tonight...

:music:

[TOO LOUD???]

I make one almost like Onepixel's cept I use 1 fresh Jalpeno 1 Cerrano and 1 Anaheim no chili powder or cumin and couple of teaspoons of sugar and a shake or two of the California blend garlic salt.
I made some Chili one time using 2 fresh Habanero's no one could eat it but me.

[ablethevoice]

I make one almost like Onepixel's cept I use 1 fresh Jalpeno 1 Cerrano and 1 Anaheim no chili powder or cumin and couple of teaspoons of sugar and a shake or two of the California blend garlic salt.
I made some Chili one time using 2 fresh Habanero's no one could eat it but me.

:D:D Hell, I'll join ya!!
Hot is good:yes:

[TOO LOUD???]

A guy I work with is in Mexico as I type this, he's gonna bring me back some real Mexican hot sauce and stuff. Have to see what I get.