This is a great salsa recipe using the fiery hot Habanero pepper. Use a jalapeno pepper if you want to kick it down a notch. Malcom grew his own habanero peppers and made enough jars of salsa to last all year long. This is a great recipe for people that like their salsa very spicy! I like to puree the salsa and top chicken breasts with a spoonful of the salsa before baking. If you are really brave use the habanero salsa straight on the chicken after baking...that'll kick it up a notch! - Rob Allison.
4 qt. tomatoes, peeled and chopped
5 medium green peppers, chopped
1 1/2 c. onions, chopped
2 c. carrots, minced in food processor or blender
20 cloves garlic, chopped
1/2 c. habanero peppers, chopped (seeds and all)
1 T. Kosher salt
2 c. white 5% vinegar
Mix all salsa ingredients together and bring to a boil. Transfer to an oven and bake, uncovered, at 375° for 15 minutes. Reduce oven to 350° and bake for 1 hour 45 minutes or to desired thickness. Can be frozen or canned and processed in a hot water bath for 15 minutes or in a pressure canner with 10 lb. pressure for 10 minutes. The recipe can be halved. Use the salsa as a dip or sauce. If using as a marinade run through a food processor or blender til completely smooth.
(yield 7 pints)
Note: Wear gloves when working with these peppers they are very hot. Rob loves to use this salsa as a marinade for baked chicken breasts. Marinate for 1 hour for a milder flavor or 3-4 hours for some heat.
Habanero Salsa recipe is published in our October, 2000 Menu Minder.