Haba-Napalm salsa

The name alone should indicate how hot this is. Made with RED habanero chilies, it is certainly hot enough to get the attention of my pepper-head husband!

Snap Pea Sheep

Haba-napalm salsa

We picked up a package of red habanero's at an Asian market and I decided to make a salsa from some of them. I generally take Serrano peppers and add lime juice and salt to make "Serrano-Limon" and it is hot enough for me. I started with that idea for the habaneros. I made one batch where I painfully cut the ingredients into a micro dice. Harry made an easy second batch by pulsing it in the blender. Frankly I prefer my version but they are equally hot and tasty.

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Prep Time 15 minutes mins

Servings: 11

Ingredients Equipment Method Notes

Ingredients

  

• 3 Red Habanero's
• 6 Tbsp Vidalia Onion Chopped fine (Brunoise)
• 6 Tbsp Cilantro stems
• 8 Slices Pickled or fresh jalapeño
• 2 Baby bell pepper For color. Use orange and/or yellow
• 4 Slices Preserved lime See preserved lime recipe - or just use fresh lime
• 2 Tsp Cumin
• 2 Tsp Smoked paprika
• 2 Tsp Smoked Chipotle powder
• 2 Tsp Ancho Chili Powder
• 1 Tsp Minced garlic
• 4 Tbsp Lime juice
• 2 Tbsp Lemon Juice

Equipment

• Kitchen gloves are recommended when handling peppers

Method

 

1. Using gloves, remove stems and seeds from peppers. Chop into a fine 1/8" dice (called brunoise) and place into a bowl.
2. The time on this recipe is for the hand diced version.... all ingredients can be placed into a blender to save time.
   
3. Chop onion and garlic into a fine 1/8" dice. Add to peppers.
4. Remove any wilted leaves from washed cilantro. Finely chop stems and leaves. Add to peppers.
5. Rinse and chop preserved lime into a 1/8" dice. Add to peppers.
6. Add spices and juices to the peppers.
7. Add salt and pepper as desired.
8. Stir the mixture and serve. If you are using the blender method, blend the ingredients to the desired consistency.

Notes

This is a Snappy Sheep recipe!

 

Personally I think this is hot enough and it is tempered with the bell peppers and onions. 

Habanero's have a delightful fruity taste that is offset by sweet flavors or acidic juices such as lime, lemon or pineapple. 

You can use serrano peppers instead of jalapeño in this recipe, or just double the amount of habanero's. It's up to you how hot you want this. 

This is delicious with mango, which can be added to make this milder,

Personally I like the chopped version because I can taste the different peppers and textures of the sauce. I have a problem chopping hot peppers and still think it is worth the effort but the blended version it just fine!