Thursday, June 06, 2013

Devilish Habanero Salsa & Links to more salsa recipes.

This sauce is SCREAMING HOT!..  With and intense amount of garlic and habaneros, it is not for the sensitive palate to say the least!  I like it it a lot... in small doses, plus it can be used like Sriracha or tobasco in small doses, like one or two drops.  

Me, being me, has enjoyed 1/4 cup at a time, dipping broccoli and cauliflower into it.... but I did drool a lot; just a warning! 

I used a food processor, and processed the garlic and salt first for an even texture.

1 tbsp salt
20 cloves garlic
22 habanero peppers
1 tbsp toasted cumin seeds
1 medium onion, chopped
1 tsp dried oregano
1/4 cup red wine vinegar
Juice of 1 lemon
Zest of 1 lemon
1/2 cup cilantro
2 packets stevia (or one small pinch)
28 oz can crushed tomatoes
  1. Pulse the salt and garlic until it is a paste; add the rest of the ingredients and blend until smooth.
  2. Heat in a pan over medium heat until it comes to a boil; turn off heat and chill for 4 hours before serving.
Yield, 1 qt of VERY hot, but super flavorful salsa. If you are looking for a more palatable salsa click here for my Salsa Recipe

If Tomatillo Salsa/Green Sauce is more your thing, click HERE for my yummy recipes.


  1. How much ground cumin should I substitute for the toasted cumin seeds? Not sure I can find those... thanks!

    1. 1 teaspoon. If you can, lightly toast the cumin powder. It makes a big difference in the taste! (To toast: heat a cast iron or non stick skillet to medium heat, add the cumin and toast for around 15 seconds.

    2. Will do! Thanks! :)

  2. This is very popular in my family, only we make it a little differently. At almost every party my family has ever had my mom or aunts would always make it!

    1. I think I love your family!

  3. I finally got around to making this for my father and he likes it! :)

    1. Wow... awesome! It is super spicy.. so I'm impressed!