condiment Favorite hab salsa recipes?

lostmind · Sep 14, 2008

Hey everyone.

Tonight I made a nice batch of salsa. 2 fresh tomatoes from the garden, 1/4 of a red onion diced fine, handful of cilantro, squeeze of lime, salt n pepper and a few mystery peppers from the garden. The mystery pepper I taste tested had serrano heat and similar flavour but the two I put in my salsa didn't put much heat into it even after cooling in the fridge for a couple hours.

It wasn't hot enough so I added 2 orange habs, diced up fine. That added a perfect amount of heat! Just a bit of sweat on the forehead. Problem is, the hab taste overwhelmed the salsa. I think... hab's in fresh salsa's need fruit or something to accompany them. Like pineapple perhaps.

Am I Nuts? I like the hab flavour but it seems to overpower the salsa. Hints, tips, tricks, recipes, ideas appreciated!

Chiliac · Sep 14, 2008

I prefer not to use habs in salsa for that reason. I wanna try Scotch Bonnets in a salsa soon, but need to wait until I have some ripe pods (of course!).

Omri · Sep 14, 2008

I'm using green habs.

lostmind · Sep 14, 2008

green habs? I think I will try that today

Steve973 · Sep 14, 2008

This worked really well, but you can use any chinense pepper instead of the datil:

http://www.thehotpepper.com/showthread.php?t=7379

I love to enjoy fresh salsa with homemade chips. If you've never done it before, cut fresh corn tortillas like you'd cut a pizza and fry the pieces. It's so much better than what you get at the supermarket!

Sickmont · Sep 22, 2008

I have made some salsa with caribbean reds but it wasn't made entirely with caribbean reds, only 7 or 8 or so. I do want it somewhat edible, ya know.

LUCKYDOG · Sep 23, 2008

Found this one the other day dont know if it was posted here or not and I dont feel like searching

Peaches and Screams Fatalii Salsa

The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
•2 nice, ripe peaches (always a beautiful sight)
•1 Fatalii pod
•1 teaspoon sunflower oil
•1 teaspoon fresh ginger root, finely chopped
•1 teaspoon fresh mint leaves, chopped,
•2 teaspoons lime juice, freshly squeezed
•A pinch of salt
Peel and core the peaches, cut them into about 1/5" cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.

cheezydemon · Sep 23, 2008

I use habs in salsa. My secret is a garlic clove diced up fine. That balances the hab IMHO and makes some delicious salsa.