We’ve all been there. You buy a fancy new ingredient, something you haven’t tried before, and have grand plans to experiment. Months pass by and it remains unopened at the back of a kitchen cupboard. Then by the time the ingredient gets a second thought the best before date is fast approaching.
In my case months of neglect turned into a whole year for a bag of habanero chillies. My colleague Ben bought me them alongside range of other dried chillies. Right away I posted a guide to Mexican chillies and during 2017 every mulato, chipolte, ancho and pasilla chilli was turned into a Mexican creation, like my spicy mole sauce. But the habaneros remained untouched.
Habaneros are hot, hot, hot
Perhaps it was the heat factor putting me off the habaneros. In the 1990s the habanero was the world’s hottest chilli in the Guinness Book of World Records (a title that’s today held by ‘The Carolina Reaper’). Habaneros rate 100,0000 to 350,000 on the Scoville scale, a scale that’s used to rate the pungency of chillies . By contrast the mulato rates a mere 2,500 to 3,000.
As with all chillies there’s a benefit that comes with the heat. Chillies could add years to our lives. It’s true. Researchers at the University of Vermont studying almost 17,000 Americans over 6 years found a significant reduction in deaths among those with a fondness for spicy chillies. With this in mind I’m pleased that my habaneros have finally been put to good use – in this habanero tomato salsa.
Habanero Tomato Salsa
My ‘thank you for saving my habaneros’ goes to Vero from With Colours and Canito in the Kitchen – a lovely blog I follow that features heaps of traditional Mexican recipes. Vero recently shared a recipe for habanero salsa from another Mexican food blogger called Mely at Mexico in my Kitchen.
Here I’m spreading the recipe further – Mely’s Habanero Tomato Salsa is really simple to make, both in terms of the ingredients and the method. Apart from replacing the vegetable oil with coconut oil I followed Mely’s exact recipe. The result is a fiery sauce that you really don’t need more than a teaspoon or so of to spice up a meal.Of course if you don’t have habeneros to hand, or they’re just too hot for you to handle then try this recipe with any type of dried chilli…..
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