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.
March 27, 2014