Habanero Chilis are one of the hottest peppers in the world–just a few steps down from pure concentrated capsaicin (the ingredient found in pepper spray). I had never tried the habanero and I was looking forward to this very hot salsa. I recently made Cochinita Pibil tacos but the tacos had very minimal heat. I decided to try the habanero salsa with the tacos and the results were great, though I only needed a tiny bit (1/4 tsp per taco) to add the right amount of heat. The heat from the habanero sneaks up on you while eating so make sure to have sour cream, milk, or yogurt around to cool down the mouth. Water won’t do much when eating a habanero, and dairy or bread are the only things that really help. I can’t wait to use the habanero in tex-mex dishes like chili for some added heat.
Roasted Habanero Salsa
(Makes 1/4 Cup)
Printable Version
Ingredients:
- 8 habanero chilies
- 2 cloves garlic, skins on
- 2 tablespoons lime juice
- salt to taste
Directions
- Roast the peppers and garlic in the oven on the broil setting.
- Peel the garlic and puree it along with the chilies and lime juice in a blender.
- Season with salt to taste.
Oh boy, I can’t wait for my Habanero and Thai bird peppers. I’m going to try this recipe and throw in some gosh darn thai peppers. Thanks buddy.