It should come as no surprise, given my love of tacos, that I really like salsa. Hot, mild, red, green- my taste buds don't discriminate, just give me something to put it on so I can put it in my face!
Austin being the taco mecca it is, the majority of taco joints around the city offer up delicious house made salsas on the side. This inspired me to noodle around in my own kitchen, and, as it turns out, making your own salsa is actually super easy!
I am a big fan of hot and thick salsa, so this recipe reflects that. You can easily adjust the heat and consistency so that it works for you (use a different pepper, or fewer peppers, or a different vegetable altogether- roasted zucchini tastes beautiful in salsa!).
Suggestion: Hot peppers are hot and contain capsaicin, which can totally end up on you hands and ruin your day. You may want to consider wearing gloves. Trust me, your eyes will thank me when you don't accidentally rub them with your hot pepper hands.
Fresh Hot Habanero Salsa
Makes approximately 4 Cups of salsa
- 3 pints habanero peppers (5-6 cups)
- 1 medium onion, chopped
- 2-3 cloves of garlic, peeled
- 3 tomatoes, blanched
- 1/4C canola oil
- Salt and pepper to taste
- Rinse habanero peppers and place in a single layer on a baking sheet. Broil in the oven until the skins begin to blister (5-7 minutes). Remove from the oven and let cool.
- Cut each habanero in half lengthwise, and remove the seeds.
- Place all ingredients in a blender or food processor and blend until it reaches your desired consistency.
- Taste and adjust accordingly.
This salsa should be good in the refrigerator for 7-10 days.