Let me start out by saying I LOVE the flavor of habanero. I think it’s so unique, has so many flavor combinations, contains a hint of sweetness, and I love the burn. I have always been a hot pepper kinda gal. Growing up, my mom used to dehydrate some of the peppers she grew in her garden, and I would sprinkle them on just about everything I made, even my frozen burritos :).
I struggled with the thought of calling this recipe a “salsa”. Not because it isn’t salsa-esque, but because of what I think it should be used for. I really enjoy using this habanero sauce on things like sandwiches (especially tuna), on egg tacos, and combining it into other sauces that I make. The heat is pretty extreme, so a tiny bit goes a long way.
I first discovered a version of this sauce at a restaurant here in Houston, called French Riviera. I started going there quite a bit when my boyfriend’s family introduced me to it, and couldn’t stay away once I discovered the tuna salad croissant sandwich with this habanero sauce on the side. Oh my goshhhh it is to die for!!
This recipe will make you exactly 1 mason jar size of sauce, which I keep in my refrigerator for up to 2.5 weeks.
I introduced it to one of my friends who is one of the best cooks I know, and since then, he has been making some crazy recipes with it. One in particular was a szechuan tofu which I will be posting very soon :).
My suggestion if you can’t handle too much heat, is to neutralize this a bit with some carrot.
4 Seranno peppers, de-seeded.
40 Habneros (try to find a few red ones for color), de-seeded
6 cloves of garlic
3 tsp. grated ginger (add more if you love ginger)
3 Tbsp. white vinegar
8 Tbsp. canola oil
salt, to taste
Make sure you have on a pair of disposable rubber gloves - I never make this recipe without them. De-seed all the peppers (WEARING YOUR GLOVES), and place them all into a food processor, along with the garlic. Process the peppers and garlic into a paste, leaving a little bit of texture like you see in my photo.
Combine the paste with the ginger, salt, vinegar, and canola oil. Store in a mason jar for up to 2.5 weeks.