How To make Roasted Habanero Salsa From Hell
1 tb Olive oil
1 ts Garlic, minced
6 ea Plum tomatoes, halved
Salt & pepper, to taste 10 ea Habanero chili peppers,
-- stemmed 1/4 c Olive oil
1/4 c Lime juice
1/4 c Cilantro, chopped
Protective gloves Combine the Tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in a 500F oven until they begin to take on some serious color, about 15 - 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!
How To make Roasted Habanero Salsa From Hell's Videos
Wegmans Roasted Habanero Salsa Review
This week I review Wegmans Roasted Habanero Salsa.
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How To Ferment And Make Your Own Hot Sauce, Easily
Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. The end result? The perfect hot sauce for you. Happy Fermentation Fridays Folks!
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Roasted Habanero Grilled Pineapple @Bombshell Hot Sauce @LaceyFlynn
Roasted Habanero Grilled Pineapple
This sauce is beyond exotic. Fresh roasted peppers and pineapple brings a subtle smoky flavor. Created to bring a medium spice to any dish without sacrificing your taste buds.
Ingredients: Roasted Habanero, Grilled Pineapple, Apple Cider Vinegar, Carrots, Onion, Tomato, Red Bell Pepper, Garlic, Brown Sugar, Lemon, Florida Raw Saw Palmetto Honey, Salt.
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How To Make The BEST DAMN Mango Habanero Salsa | Homemade Salsa | Easy Salsa Recipe
Easy salsa recipe presents a Mango Habanero Salsa recipe which is our familys favorite salsa recipe. This salsa is so good that you are going to want to put it on all your dishes such as pork, chicken, eggs, and fish. Please see the mango habanero salsa ingredients below. And good luck and have fun if you follow along.
Mango Habanero Salsa
4 Tomatoes -- Choose your favorite kind of tomatoes
2 Mangos
1 Medium Sweet Onion
2 Habanero Peppers
1 Red Bell Pepper
Cilantro to taste - start with a small pinch
1/2 Fresh Lime Squeezed
Salt to taste
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Cooking Instructions
1. Put the tomatoes, red bell pepper, sweet onion and habaneros on a baking sheet and place in the oven and set to broil on HI for about 10 minutes.
2. Cut up the mangos and place on a skillet and sauté for 6 minutes on a medium heat or until the mango turns a light golden tan
3. After 10 minutes check on the veggies in the oven. Either take them out if they look good and roasted or leave the veggies in for another 5 minutes.
4. Once all the ingredients are done. It is time to put in the blender.
5. Blend the ingredients in a blender for about 15 seonds
6. Add cilantro to taste
7. Add salt to taste
8. Add 1/2 fresh squeeze lime
9. Blend everything now for another 15 seconds or so. I like a smooth texture. If you want it chunkier then do a short blend or pulse and if you want the salsa more watery then blend longer and a TBSP of water.
10. This salsa is perfect for chips and tacos.
Enjoy and thank you for watching.
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Roasted Mango Tomato Salsa w/ Fresh Tortilla Chips
My goal is to give you a realistic look at what it is like to cook simple dishes. No smoke and mirrors, no fancy techniques, just pure cooking. News flash, things don't always go as planned, but that's what makes cooking fun.
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INGREDIENTS
-Corn tortillas, cut into fourths
-3 Roma tomatoes
-1 Jalapeno (can sub for habanero if you want a spicier salsa)
-1/2 an onion
-3 cloves of garlic
-The juice of 1 lime
-1/2 a bunch of cilantro
-Salt & pepper to taste
-1 mango
-Chili powder or chili lime seasoning (optional)
METHOD
-If you wish to bake your chips, preheat the oven to 350
-Place the corn tortilla slices on a baking sheet and lightly brush with oil
-Sprinkle with salt & chili lime seasoning (if desired)
-Bake the chips for 10-15 minutes (or until crispy) rotating the pan halfway through to ensure even cooking
FRYING CHIPS
-Place a pan with canola or vegetable oil over med-high heat. You don't need a crazy amount of oil just enough to submerge the chips, about 1/4 inch will do just fine
-Allow the chips to fry until crisp, about 45 sec- 1 min
-Immediately after removing from oil toss in a large bowl with some salt
SALSA
-Preheat oven to 450
-Slice tomatoes, onion, jalapeno in half and place on a roasting tray
-Smash & peel 3 cloves of garlic and add them to the mix
-Drizzle the tray with a bit of olive oil and sprinkle on some salt & chili lime seasoning (if desired)
-Roast in the oven for about 20 minutes, for the final 5 minutes place the broiler on high to get some nice char on everything.
-While roasting, prepare your mango. To do so simply peel and sautee it in a hot pan with a bit of oil until browned. This can be done on a grill, quite frankly that works better. If you have a grill at hand then by all means grill those mangos up until slightly charred!
-Place all ingredients from the roasting tray, as well and mango, cilantro, and lime juice into a bowl and blend until smooth.
-Season the salsa w/ salt & pepper to taste.