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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Salsa Recipes » Habanero Garlic Molcajete Salsa

Habanero Garlic Molcajete Salsa

February 23, 20223 Comments

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Habanero garlic molcajete salsa! Don’t let the habanero keep you from preparing this delicious, spicy salsa! Get creative! With a few unsuspecting ingredients, you can reduce the heat level if need be, but I enjoy it just the way it is.

top view of habanero salsa in the molcajete

How Spicy Is It?

Habanero peppers are misunderstood, lol! Can’t we all just get along? I too used to shy away from using habanero peppers because of their reputation for being so spicy. Not going to sugar coat it, they are spicy, but the flavor is delicious and unique! Some serrano and jalapeño peppers I have used have been more spicy the habanero in some cases! Heck, one year I ordered a whole case of hot Hatch green chiles! Wow! The heat level was over the top, even for me. Even when I combined it with milder peppers, it was still intense. And I love spicy!

close up of habanero salsa in molcajete

Are You Ready? It’s Been A Long Time Coming!!

This girl, me, has dreamt of publishing a cookbook for at least 15 years! My first cookbook, which focuses on my favorite salsa recipes, will be available for pre sale in less than 10 days or so! Super excited, emotional, tired, happy all at once and I can’t wait to get that first copy in my hands! As soon as it becomes available for pre sale, I will post on my blog so you all get the notification directly to your email! At the end of each chapter, I chose a few special food recipes. It’s a nice collection of salsa, sauce, adobo and mucho mas! Forever grateful for this opportunity!

habanero salsa on wooden spoon with fried corn masa empanadas

Now You Understand Why I Have Been Sharing So Many Salsa Recipes!!

What are you passionate about? Salsa! Homemade salsa, yes! I am like a mad scientist in my own kitchen, lol! There are still many more combinations that I can explore and create. Did I mention that you can freeze fresh chile peppers? I freeze habaneros all of the time. To tame the heat in this recipe, you can boil some carrots or roast some orange or yellow bell peppers and incorporate them into the salsa. They are mild and add some sweetness. My favorites are the habanero hot sauce and roasted tomatillo habanero salsa.

fresh habanero peppers on metal griddle

One Year I Grew Habanero Peppers!!

One summer I decided to grow some habanero peppers in a pot on my front porch steps. There were so many habanero peppers! So beautiful, but I ended up freezing them because I couldn’t eat them fast enough. God willing, some day I will have a bigger garden with all kinds of pepper, herbs and more.

dry roasting fresh habanero peppers
roasted garlic cloves in molcajete with kosher salt
Love garlic? You could grind the garlic fresh instead of roasting it.
grinding garlic into a paste using molcajete

No Molcajete? No Worries!

No molcajete, that’s ok! The molcajete is not for everyone. Pull out the food processor or mini chopper. When I am having pain in my wrist, I let my blender or mini chopper do all the work. There’s nothing like a molcajete salsa, in my opinion, but no one is going to die if you use the blender, lol!! Do what you have to do to try this habanero garlic salsa.

grinding roasted habanero peppers with garlic in the molcajete
ground habanero and garlic in molcajete
habanero salsa in molcajete with wooden spoon
corn masa empanadas uncooked

frying corn masa empanadas
corn masa shrimp empanadas
Delicious corn masa empanadas stuffed with shrimp! Perfect to pair with this habanero garlic molcajete salsa!
fried corn masa empanadas
Fried Cheese Stuffed Empanadas
fried empanadas with habanero salsa and fresh ingredients
habanero salsa in small wooden spoon over fried empanada
Habanero Garlic Molcajete Salsa

Habanero Garlic Molcajete Salsa

Fresh, spicy and full of garlic flavor with lime! I especially enjoy pairing this habanero garlic molcajete salsa with fried empanadas. Delicious on seafood too!
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Course: Salsa/Sauces
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 1 cup

Ingredients

  • 10-12 habanero peppers stems removed
  • 4-5 cloves of garlic leave skins on
  • Pinch of Mexican oregano
  • Juice of 1 large lime
  • Salt to taste
  • ½-2/3 cup of water

Instructions

  • On a preheated griddle or skillet at medium heat, add the habanero peppers and garlic with skins on. After a few minutes, the peppers and garlic will begin to become aromatic. Turn as needed for the next 15 minutes. The peppers should have blackened and blistered in some spots. Remove skins from garlic.
  • To the molcajete, add the peeled garlic, oregano and 1/3 teaspoon of kosher salt. Grind until you have a smooth paste. Gradually add the roasted habanero peppers a few at a time. I processed this salsa in my molcajete, but I would suggest using rubber gloves. A mini chopper work great too!
  • Stir in the lime juice and just enough water to be able to mix it all together. Taste for salt. Be careful of the fumes anytime working with hot peppers, especially habanero.

Notes

If you prefer more garlic flavor, you can grind the cloves of garlic fresh instead of dry roasting them.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Habanero Salsa, Molcajete, Salsa

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Reader Interactions

Comments

  1. Rita Ter Sarkissoff

    February 23, 2022 at 4:09 pm

    Can’t wait to try your habanero salsa. I love spicy too, but tend to shy away from cooking with habaneros. My (adult) kids tell me all the time I’m missing out on the great part — the flavor. So, time to try this one from you. Can’t wait to see your cookbook! Many thanks for all that work. I know what goes into producing and designing books, as a long-time book designer now retired. You must be VERY happy to be on the other side of all that.

    Reply
    • Sonia

      February 23, 2022 at 4:49 pm

      Hi Rita! I am so happy to see the cookbook come together. A lot of time went into it before I even knew I was going to publish a book. Thank you for taking the time to write. I appreciate it!

      Reply
  2. Andrew

    February 24, 2022 at 12:55 am

    Oh my, this looks excellente! Also looking forward to your cook book, I’ll be ordering a copy!

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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