Tuesday, April 7, 2015

Chef Andrew's WARNING!! Habañero Salsa

       I decided to post this one for my father-in-law, who is an avid hot sauce and salsa connoisseur, Moonius. I spent a few weeks working on a Habañero pepper salsa and I feel this is the best one. It starts a bit slow in the heat then it hits you hard. What is really nice about this salsa, is that it doesn't linger too long on your tongue and the taste brings you back for more torture.


5 Habañero Peppers; whole and stemmed
1 Red Bell Pepper; stemmed and seeded
6 Roma Tomatoes; cored
1 bunch Green Onions; no roots
2 ounces Apple Cider Vinegar
4 ounces Cilantro
1 ounce Olive Oil
1 tsp Agave Nectar
Salt and Pepper to taste

       Take the Habañeros, Bell peppers, Tomatoes, Green onions and Apple Cider Vinegar and place them in a pot with water to cover the ingredients. Add a little salt to the water and bring to a boil and let boil for 10 minutes.
       Strain and discard all liquid. Place ingredients into a steep sided container and add the Cilantro, Olive Oil and Agave Nectar. Use an Immersion Blender to blend the ingredients into a chunky or smooth salsa, based on preference. Add Salt and Pepper to taste.

       If you do not have an Immersion Blender, a Food Processor will work just as well. Grab a bag of blue corn tortilla chips and enjoy a warm salsa or let the salsa chill and enjoy a cold and burning treat!

1 comment:

  1. Thanks for the shout out Andrew! I will have to try your recipe with this year's crop of habaneros.