Best Bobby Flays Habanero Salsa Recipes

MANGO-HABANERO SALSA

Mango-Habanero Salsa image

This sweet and spicy salsa combines mangoes, habaneros, fresh cilantro and lime.

Provided by Food Network Kitchen

Time 30m

Yield 6-8 servings, makes about 3 cups

Number Of Ingredients 9

Ingredients

1 garlic clove
Kosher salt
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 ripe mangoes, peeled, pitted and diced (about 2 1/2 cups)
4 scallions, thinly sliced
1 habanero chile, stemmed, seeded, and finely chopped,
Juice of 2 limes
Tortilla chips, for serving

Steps:

Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

BOBBY FLAY'S HABANERO SALSA

Bobby Flay's Habanero Salsa image

Provided by My Food and Family

Categories Appetizers & Snacks

Number Of Ingredients 9

Ingredients

4 units red tomatoes
0.25 cups red onion
2 tablespoons cilantro
2 tablespoons parsley
2 cloves garlic
0.25 teaspoons ground cumin
2 teaspoons lime juice
1 teaspoons habanero pepper
1 units salt

Steps:

Mix all ingredients together.
Serve at room temperature.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FISH TACOS WITH HABANERO SALSA

Fish Tacos with Habanero Salsa image

Provided by Bobby Flay

Categories main-dish

Time 2h28m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons achiote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
Three 8-ounce snapper fillets
Eight 6-ounce flour tortillas, warmed
Shredded lettuce
Avocado slices
Habanero Salsa, recipe follows
4 small red, ripe tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
1 teaspoon finely chopped habanero pepper
Salt

Steps:

Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
Mix all ingredients together. Serve at room temperature.

Nutrition Facts : Calories 415 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 946 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 41 grams, Sugar 4 grams

JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE

Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt

Steps:

Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

HABANERO SALSA

Habanero Salsa image

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

Provided by Tenille Wasemiller

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h40m

Yield 80

Number Of Ingredients 11

Ingredients

3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

Steps:

Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 111.3 mg, Sugar 1.4 g

BOBBY FLAY'S JERK RUBBED RIB EYE WITH GREEN ONION-HABANERO SAUCE

Bobby Flay's Jerk Rubbed Rib Eye with Green Onion-Habanero Sauce image

Categories Sauce Onion

Yield serves 4

Number Of Ingredients 23

Ingredients

1 large red onion, coarsely chopped
4 green onions (white and green parts), coarsely chopped
2 to 3 Scotch bonnet or habanero chiles, to taste, coarsely chopped
1 (3-inch) piece fresh ginger, peeled and coarsely chopped
6 cloves garlic
3 tablespoons fresh thyme leaves
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground cloves
2 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
1/4 cup canola oil
2 (16-ounce) boneless rib-eye steaks, each 1 1/2 inches thick
Green Onion-Habanero Sauce (recipe follows)
Green Onion-Habanero Sauce
1/2 cup olive oil
8 green onions (green and pale green parts), chopped
1/4 habanero chile
2 cloves garlic
1/2 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).
Remove the steaks from the refrigerator 30 minutes before grilling.
Heat a grill to medium-high or a grill pan over medium-high heat.
Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.
Top each serving with some of the Green Onion-Habanero Sauce.
Green Onion-Habanero Sauce
Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.