Zandoyo’s habanero sauce recipe is quick and easy to make! This is one of about half a dozen house salsas that are served to guests at our breakfast table. It’s a bright and fruity salsa that goes with almost anything.
Cooking the ingredients in a packet really concentrates the flavors, particularly that of the tomato. Adjust the number of chiles for the level of heat you prefer but don’t overdo it. In one less than memorable version of this salsa we added a couple of extra chiles. On top of that the tomatoes weren’t as ripe and juicy as they should have been.
The result was a pale orange sauce that was bitter and zinging hot. It looked unappetizing with a flavor to match. (We fixed it by adding a bit of sweetener and a generous amount of tomato sauce left over from entomatadas.)
Habanero sauce
Ingredients
- 3 Habanero peppers
- 3 Roma tomatoes cut in half
- 2 cloves garlic peeled
- 1/4 medium onion
- 1 pinch salt
Instructions
- Place all the ingredients, along with a generous pinch of salt, on a large piece of aluminum foil and make a sealed packet.
- Cook at medium heat on a comal, or in a frying pan, for about 20 minutes.
- Allow to cool and place contents in a blender, blending to the consistency you like, from chunky to smooth.
