Spicy Habanero Salsa

Posted by : Mouthburners | Tuesday, August 17, 2010 | Published in

This spicy hot variation of salsa goes perfectly with all sorts of hot and cold dishes, some favourites include grilled meats such as rib eye steak or pork cutlets, chicken and fish.

  • 6 habanero peppers finely chopped
  • 6 large tomatoes roughly chopped
  • 2 roma tomatoes roughly chopped
  • 1 finely chopped white onion
  • 2 tablespoons caster sugar
  • 4 cloves garlic finely chopped
  • 1 red capsicum roughly chopped
  • 1 green capsicum roughly chopped
  • 1 yellow capsicum roughly chopped
  • 1/2  finely chopped purple onion
  • 1/3 cup finely chopped fresh coriander
  • juice of 1 lime
  • rock salt
  • aged balsamic vinegar
  • white wine vinegar
  • Olive oil
  1. Preheat oven to 180 c 
  2. Place tomatoes, garlic, habanero peppers and capsicums in a large roasting pan, drizzle on a liberal amount of olive oil and balsamic vinegar and a sprinkling of rock salt and bake for about 40 minutes or until vegetables start to soften.  
  3. Remove from oven and allow to cool.
  4. In a large mixing bowl combine white and purple onion, lime juice, sugar, coriander and 2 tablespoons of white wine vinegar, mix in the cooled contents of the roasting pan thoroughly and seal in an airtight container and refrigerate overnight before using .
 If refrigerated the salsa will keep well for about 1.5 weeks


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