I received a sample bag of dried habaneros from Marx Foods and used those wonderful chiles in this recipe. They work great in place of fresh and give this salsa a whole new smoky level of flavor!
In years of experimenting, I have found that canned tomatoes taste better than fresh for my famous salsa.
sliver of onion
1 garlic clove, smashed
1 generous pinch of sea salt
1 chicken bouillon cube
fresh lime juice (to your taste)
1/4 t ground habanero powder (or to your taste)
1 large can diced tomatoes
Add onion through habaneros to the blender, with juice from the tomatoes. 
Add tomatoes and a little water (I just add a little to the tomato can, swish it around, and pour it in). Blend til just mixed, but still a little chunky.
Pour in to a medium saucepan and bring to a boil on high heat. Reduce heat and simmer for a few minutes, stirring occasionally. Cool. Cover tightly and refrigerate til needed.
All ingredients are to taste, and if you do not like habaneros, jalapenos or serranos are great too.
That's hot!
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Comments: 63
Thank you Cristina, Susan and April!
The only trouble is getting GOOD habaneros year round, unless you plant them in your garden :)
And you're right about this heat being good for the garden.
Um, you need to take pics of that stuff for me!
And now I know what we're having for supper. Some black beans ladled onto a large baked potato with the salsa for today made with the jalapenos. My husband will love it. I'll add some cheese and a dollop of sour cream.
LOL!
I am guessing about freezing it: I wouldn't freeze it for longer than a month, and make sure you use a high quality freezer bag or container. I would just be afraid it would lose its integrity/flavor. As far as refrigeration, with the lime juice in there, I would say it would last a week, but no more. And throw in some cilantro to tomorrow's batch! It will jazz it right up!
Rob, I only ate half of it today.
Love good salsa,
so will try this one.
Thanks, Susan.
LOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
pj
That's my kinda man!
Oh yeah after the salsa cooled I added a handful of chopped cilantro.
but that's probably
too hot for me.
I still can't master the cheese and onion enchilada or the blue link. But my day will come.
Will you be canning the salsa?
And what happened with the enchiladas? Do I need to bake up a batch and video it for you? I would just HATE to make them! lol
OH YES I WILL HAVE SALSA to can this year.....
We love that Habanero Salsa.
The first used the ground and the second, fresh. The ground really adds another level of smokiness. Deeeelish!
Thank you, Shannon!
Delish of course!
And you can't save the salsa if you added stewed tomatoes. Time to make chili.
And I still have some in the freezer from last season, they freeze better than any other chile (in my experience). You don't have to use them for cooked stuff, they just work perfectly even when frozen.