Best Habanero Chile Salsa Recipes

Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Yield makes 3 1/2 cups

Number Of Ingredients 5

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

Habanero Chile Salsa image

Yield Makes about 3 cups

Number Of Ingredients 7

16 medium tomatillos (about 2 pounds), husked, rinsed
1/2 medium white onion
4 garlic cloves, peeled
1 1 1/2-inch-long fresh habanero chile
1/2 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.