Best Huckleberry Hill Habanero Salsa Recipes

Huckleberry Hill Habanero Salsa image

Provided by Sten P

Categories Sauces

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 9

Steps:

Put peppers, tomatoes, onions and cloves in blender and pulse it to desired consistence. It should still have a coarse texture.
Put the pulp with all the other ingridients in a large pot and stir well.
Bring all to a boil and then let it simmer on low heat for at least 2 hours.
If you want hot sauce too, put a lid on the pot. Cook for at least 2 hours. Strain the "mash". Pour sauce in bottles. Fill jars with the pulp that is left in the strainer - that will make the salsa.
If you just want the salsa, cook the batch without the lid, so the batch thickens as the liquid vapors away. Still cook at least 2 hours. In this case you have to occasionally stir. Fill the jars with your salsa.
The hot sauce and/or salsa will keep fresh in the fridge for a year.
The salsa can also be canned and be kept in a pantry.

Nutrition Facts : Calories 30.5, Fat 0.2, Sodium 1136.6, Carbohydrate 7, Fiber 1, Sugar 4.8, Protein 1

Habanero Salsa image

Provided by Tenille Wasemiller

Time 1h40m

Yield 80

Number Of Ingredients 11

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