I made a habanero salsa/paste the other day and it was very good. These notes are to make certain I can come close to making it that well again.
Habanero peppers are hot and their oils can cause a burning sensation. Do not let these oils contact sensitive body areas such as the eyes or nose. Also use impermeable cooking surfaces. I did not wear gloves while chopping the peppers but will the next time as I had 1 finger that had a mild burning sensation on and off for about 24 hours.
- 6 habanero peppers
- 2 roasted jalepeno peppers
- 2 tomatillos
- dried cranberries
- 2 tsp brown sugar
- olive oil
All ingredients should be diced or minced. Save the peppers for last.
In a heavy skillet with olive oil, saute the garlic, onions, and carrots. Next, add the tomatillos, tomatoes, cranberries, brown sugar, vinegar, and some water. I wanted a paste-like consistency and therefore minimized both the vinegar and water. When everything is mixed and heated well, add the peppers. Stir until well heated.
Transfer the mixture to a food processor or blender and puree. Add water to aid the puree and reach the desired consistency.
Eat directly, mixed with a mild salsa, or blended in about a 2/1 ratio with heavy cream. Makes a great chicken marinade, spicy salsa, or pasta sauce. Enjoy!