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.
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!
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!
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.
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.
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.
Habanero Garlic Molcajete Salsa
- 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
- 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.