This ultra-hot salsa has some intense heat to it. Wear gloves while handling the Habaneros to prevent the oils from burning your skin. It goes great over grilled fish or chicken.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 4 large tomatoes
- 1 habanero chile
- 1 jalapeno pepper
- 1 small red onion (or use half of a large onion)
- 4 cloves of garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon salt (or salt to taste)
Seed and dice the tomatoes, discarding most of the seeds and pulp, and place them in a large bowl. Roast the Habanero and then cut it in half and scrape out the seeds and remove the stem area but leave the skin on. Chop the Habanero finely and add it to the tomatoes. Dice the onion and the garlic and add them to the mixture. Sprinkle the lemon juice and the salt over the top, and fold (carefully stir) the mixture to thoroughly incorporate it. Let it rest in the refrigerator for 1-2 hours to let the flavors blend. Enjoy it as a topping on fresh grilled chicken and fish or as a salsa for dipping.