Habaneros are one of the hottest peppers around. According to the scollville chile heat chart, there is only one pepper that is hotter. With that being said, you need to take care when handling these bad boys, they can literally burn your skin. We never cooked with habaneros too much, but lately we have started to appreciate its unique flavor. The palomitas (popcorn) that we make every other day come out perfectly spicy with habaneros. Sometimes we add one to a big batch of pico de gallo to give it an extra kick.
The other night we were flipping through The Complete Book of Mexican Cooking cookbook, which I can't even find online. The cover pic is to the right. I bought it for Ernesto years ago at TJMaxx.
Ingredients:
This salsa is HOT! We dipped some chips, and although the flavor was superb, it was too spicy [even for Ernesto] to eat straight. The finely chopped spring onions add a wonderful crunch.
Habanero Salsa
5 dried roasted habanero chiles
4 dried chile de arbol peppers
3 spring onions, finely chopped
juice of 1 orange
grated zest and juice of one lime
small bunch of cilantro, chopped
salt to taste
*Soak the habanero and chile de arbols in hot water for about 10 minutes, until softened. *Drain, reserving the soaking water.
*Remove the stems from all chiles and chop roughly
*Put chiles in food processor and add some of the soaking liquid. Puree into a fine paste.
*Scrape mixture into a bowl.
*Stir in scallions, fruit juice, lime zest and cilantro. Mix thoroughly. Add salt to taste.
mmmm, i love the spicy!
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