3 Habanero Salsa Recipes: Green, Red & Orange Habanero Salsa

Steps

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1. 1
   Heat up a griddle. Char the onion and garlic on it until lightly colored with a bit of smokiness — don't overcook the garlic or it loses its punch. Remove and set aside.
   ▶ ≈1:16
2. 2
   Char the green habaneros and tomatillos on the griddle, flipping until both sides are lightly charred and about half-cooked.
   ▶ ≈6:03
3. 3
   Char the red habaneros and Roma tomatoes on the griddle the same way, until lightly charred and about half-cooked.
   ▶ ≈8:03
4. 4
   For the green salsa: combine the charred green habaneros, tomatillos, a third of the onion, 2 garlic cloves, and 1 tsp sea salt in a blender. Pulse a few times to get things moving, then blend on high until smooth and creamy.
   ▶ ≈9:20
5. 5
   For the red salsa: combine the charred red habaneros, Roma tomatoes, a third of the onion, 2 garlic cloves, and 1 tsp sea salt in a blender. Blend for about 45 seconds to a minute until smooth.
   ▶ ≈10:49
6. 6
   For the creamy orange salsa: add 15 charred and 5 fresh orange habaneros, a third of the onion, 3 garlic cloves, and 1/2 tsp sea salt to the blender.
   ▶ ≈12:00
7. 7
   Start blending and add olive oil a little at a time, waiting for it to fully incorporate before adding more, until the salsa turns into a rich, creamy, smooth orange sauce.
   ▶ ≈12:33
8. 8
   Pour out all three finished salsas and enjoy, comparing their flavors and heat levels as desired.
   ▶ ≈13:39