in

Habanero Salsa

5 from 2 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 77 kcal

Instructions
 

Habanero Salsa - preparation for three variations!

  • Remove the stems from the beefsteak tomatoes and cut them into eighths. Peel the carrots, cut in half and chop into small pieces. Remove the Habanero stem and cut into small pieces. Peel and roughly chop the garlic. Chop the coriander.
  • Put all ingredients in a blender and mix on the highest setting to a homogeneous mass.

Variation 1: The fresh salsa

  • Done! Let the salsa stand in the refrigerator for 6 hours before serving. Shelf life: only a few days - use an airtight container.

Variation 2: The cooked salsa

  • Put the mixture in a saucepan and bring to the boil. Let the mixture simmer for 5 minutes, stirring frequently. Serve hot or let cool down. Shelf life: a couple of weeks - use an airtight container.

Variant 3: The long-lasting salsa

  • Boil down as described for variant 2. Then fill into canning jars and close with a screw cap. Put the jars in the oven at 120 ° C for half an hour. 5x 200ml glasses are enough for the mass. Shelf life: one year unopened.

Nutrition

Serving: 100gCalories: 77kcalCarbohydrates: 18.8gProtein: 0.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Serbian Pickled Peppers and Tomatoes – Pindjur

Salsify Foam Soup with Hazelnut Oil