Sweet Habanero Salsa and Latin Pickled Vegetables

Sweet Habanero Salsa

Yields 15 oz.


1/2 tsp Salt, Kosher

1 tbsp Juice, Lime, Fresh

1 tsp Garlic Cloves, Peeled, Fresh, Crushed

3/4 cup Onions, Yellow, Fresh, Chopped

1/4 cup Sugar, Granulated

1 tbsp Honey

1 each Peppers, Chili, Serrano, Fresh

2 each Peppers, Chili, Habanero, Fresh

10 ounce Tomatoes, Roma, Fresh


Stem and seed habaneros and serranos. Place all ingredients in a blender and puree until smooth.

Portion size: 1 fl oz.

Latin Pickled Vegetables :

Yields 12 servings as a garnish, six as a side

Portion Size 2 x floz

Preparation Time 10 mins


1-1/2 cup Onions, Red, Fresh, Julienne Sliced

1-1/2 tbsp Cilantro, Fresh, Chopped

3 tbsp Juice, Lime, Fresh

1 tsp Salt, Kosher

1-1/2 cup Cucumbers, Fresh, Peeled, Sliced, 1/4"

1/2 cup Vinegar, Cider

6 tbsp Warm Water

1 tbsp Sugar, Granulated

1-1/2 each Peppers, Chili, Serrano, Fresh


Choose a bowl or lexan large enough to hold all the ingredients.

Combine salt, sugar and warm water. Stir to dissolve. Add cider vinegar and lime juice.

Cucumbers: peel and thinly slice. If using an English cucumber, there is no need to peel. Slice cucumber in half and slice thin 1/2 moon slices.

Remove stem from serrano and slice thinly including the seeds.

Combine all ingredients making sure the vegetables are completely submerged. Add a little water if necessary. Cover, chill, and allow to pickle at least 2 hours prior to service.

Portion Size: 2 floz.

Presented By:

Chef McKinney


March 27, 2014


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