Habanero Salsa

Staff Writer
Habanero Salsa
Habanero Salsa
Capella Pedregal

Habanero Salsa

If salsa is never spicy enough for you, try adding some hot habaneros like executive chef Yvan Mucharraz of Capella Pedregal and then cool down with a chilly margarita.

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4
Servings
607
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 basil leaves
  • 10 habanero chiles
  • 3 serrano chiles
  • 2 onions
  • 1 carrot
  • 1 stalk celery
  • ½ Liter grated Parmesan cheese
  • ½ Liter chipotle chiles
  • ¼ Liter lime juice
  • 4 tomatoes, peeled and cut into quarters
  • 2 avocados, peeled and seeded
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Roughly chop the vegetables into 1-inch chunks.

In a large roasting pan, place the basil, habaneros, serranos, onions, carrots, and celery, and roast until vegetables are brown, about 10 minutes.

Place the roasted vegetables along with cheese, chipotles, lime juice, tomatoes, and avocadoes into a blender or food processor and blend until the salsa its thick and well mixed.

Add salt and pepper to taste.

Habanero Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Habanero Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
36g
56%
Sugar
18g
N/A
Saturated Fat
15g
76%
Cholesterol
53mg
18%
Protein
35g
71%
Carbs
44g
15%
Vitamin A
840µg
93%
Vitamin B12
0.9µg
15.7%
Vitamin B6
1mg
63%
Vitamin C
265mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
5mg
23%
Vitamin K
70µg
87%
Calcium
1020mg
100%
Fiber
13g
54%
Folate (food)
166µg
N/A
Folate equivalent (total)
166µg
41%
Iron
4mg
20%
Magnesium
133mg
33%
Monounsaturated
16g
N/A
Niacin (B3)
5mg
26%
Phosphorus
728mg
100%
Polyunsaturated
3g
N/A
Potassium
1634mg
47%
Riboflavin (B2)
0.6mg
35.1%
Sodium
1970mg
82%
Thiamin (B1)
0.3mg
20.1%
Zinc
4mg
25%

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