Andrew's Pepper Garden produces so many cayenne and habanero peppers that I must create ways to prepare salsas and sauces which can be used immediately or stored in the freezer. This Habanero Salsa is delicious in small doses!
6 medium (about 3 ounces total) fresh habanero chilies, stemmed and seeded (if you don't want the heat)
4 large garlic cloves, unpeeled2tablespoons fresh lime juice
Salt to taste
Roast the habaneros and garlic cloves (peel on) in a hot, dry skillet on the stove. Turn the peppers and garlic until they have brown spots on them and appear to be roasted. Peel the garlic cloves and place them in a mortar and pestle with habanero, or use a mini- food processor to make into a paste. Add the lime juice and salt.
I freeze this salsa small amounts in ice cube trays then, store them in a plastic bag to use in recipes such as soups, hummus, and a spicy marinade for meats.
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