My friends throw an annual dip party and I showed up with a habanero three pack this year and finally took home a trophy.
The three salsas were:
1) Chiltomate based on this NYT recipe but with added adobo chilies and sauce. This was the overall favorite and best for chips.
2) Yukatan style based on this Pati Jinich Recipe. This one was SO good but not great for chip dipping. Tasted excellent on a fish burrito the next day though.
3) Xnipek style based on this recipe from Chili Pepper Madess. This one got hotter and hotter throughout the night, haha. Very good!
Overall, I am pleasantly surprised at how relatively easy it is to make excellent tasting salsa. I think I'm hooked now.
by pocketboy
1 Comment
Text recipes for Auto-Moderator:
1) Chiltomate Salsa + Adobo:
Ingredients
10ripe plum tomatoes (about 2 pounds)
1habanero
½bunch cilantro
2-3 Adobo chilies
1-2 tbsp Adobo sauce
Salt
Lime juice, to taste
Yield:
About 3 cups
Preparation
Step 1
Heat a large cast-iron skillet or griddle to high and turn on your fan, if you have one (or open some windows). Cook the habanero, turning every few minutes, until blackened all over 10 to 15 minutes for habanero. Broil the tomatoes for 10-15 minutes on high on a cast iron pan. Set aside on a cutting board to cool slightly and transfer to a mortar or large bowl.
Step 2
Chop the tomatoes and transfer to the mortar or large bowl. Using gloved hands if desired, remove and discard the stem and seeds from the habanero and finely chop. Transfer the habanero and adobo peppers and sauce to the mortar. Finely chop all the cilantro, including the stems, and add to the mortar. Season with salt and mash into a chunky sauce. (If using a bowl, squeeze with gloved hands.) Season to taste with salt and lime juice; if tomatoes are at peak ripeness, lime juice may not be necessary. Add more habanero to taste. Salsa keeps covered and refrigerated for 5 days. Bring to room temperature before serving.
2) Yukatan Style
Ingredients
4 habanero chilies charred (seeded if you want to try to reduce the heat)
6 garlic cloves toasted or roasted and then peeled
1 cup bitter orange juice or its substitute (1/4 cup grapefruit juice, 1/4 cup orange juice, 1/4 cup lime juice and 1/4 cup white distilled vinegar)
2 teaspoons kosher or sea salt more or less to taste
To Prepare
Char the habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it will take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having burnt the flesh.
For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange, or its substitutes, and mix until well combined.
Alternatively, place the ingredients in the blender or food processor and puree until smooth.
3) Xnipek
Ingredients
3 habanero peppers chopped (or more, as desired)
1 medium tomato chopped
1 small white onion chopped
3 tablespoons fresh sour orange juice or 2 tablespoons fresh lime juice + 1 tablespoon fresh orange juice (as a variation, try grapefruit juice)
¼ cup chopped cilantro
Salt to taste
Instructions
Combine all ingredients in a mixing bowl. Mix well. Taste and adjust for salt.
Cover and refrigerate overnight for the flavors to mingle and develop. Serve!