The habanero is a small orange fiery chili that originated from the Yucatan Peninsula. To give you a sense of how spicy the habanero is, it’s rated about 100,000-350,000 Scoville heat units while the jalapeño has about 2,500-8,000 heat units. Needless to say, use this salsa sparingly!
- 12 habanero chilies
- 4 garlic cloves, peeled
- juice if 1 lime
- pinch of salt
Trim the stems of the chilies and cut them in half lengthwise. Place them cut side down on a baking sheet with the garlic and broil them on the highest rack level until they are soft and start to blacken.
Put the chilies, garlic, lime juice, salt and 1/4 cup of water in a blender or food processor and blend until smooth.
(Recipe from Mexican Everyday
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Don’t handle habaneros with your bare hands. Instead use a fork and knife to slice them or wear disposable latex gloves. They are that hot!!
Yes, they’re extremely hot and seem to make everything else they touch spicy. And definitely don’t mess with your contact lenses (like I foolishly once did many years ago!) Thanks for the tip, Carla!
I’ve only worked with habañeros (tilde over the “n”) once for a jerk chicken recipe. I would love to make this salsa. I bet it would burn my mouth off, though! haha It looks fantastic.
It was hot, hot, hot, I can attest to that, Memoria. But definitely worth it because it’s not only fiery, it has this great smoky flavor. Enjoy! And let us know how it turns out!
Actually there is no tilde over the n in habanero, nor is it pronounced that way. It is pronounced ah-ba-nare-oh since the letter h is always silent in Spanish (when ch is viewed as a separate letter).
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