Salsa negra de chile habanero😤🌶️🔥
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Salsa negra de chile habanero😤🌶️🔥. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Salsa negra de chile habanero😤🌶️🔥 is one of the most popular of recent trending meals in the world. It's easy, it's fast, it tastes delicious. It is appreciated by millions every day. Salsa negra de chile habanero😤🌶️🔥 is something which I've loved my whole life. They're fine and they look fantastic.
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As for the number of servings that can be served to make Salsa negra de chile habanero😤🌶️🔥 is 1 taza. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Salsa negra de chile habanero😤🌶️🔥 estimated approx 40 minutos.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Salsa negra de chile habanero😤🌶️🔥 using 11 ingredients and 7 steps. Here is how you cook it.
La salsa negra de habanero es muy usada en el sureste de México, acompaña bien mariscos, tacos, y por supuesto comida yucateca. Esta es una versión libre y con opción para que sea menos picante. #micaminito
Ingredients and spices that need to be Make ready to make Salsa negra de chile habanero😤🌶️🔥:
- 6 chiles habaneros
- 2 chiles morita
- 1/4 pieza cebolla blanca
- 1/2 a 1 taza agua
- 1 cda vinagre de manzana o blanco
- 1 cda aceite de oliva
- 2 limones el jugo
- 3 dientes ajo
- 1 cda piloncillo o azúcar mascabado o melaza
- 1 cdita sal
- 1 pizca pimienta negra molida
Instructions to make to make Salsa negra de chile habanero😤🌶️🔥
- Retiramos los tallitos de los chiles y ponemos a asar a fuego medio los chiles, cebolla en trozos y ajos enteros.
- Esta salsa es muy picante, puedes bajar el picor poniendo el doble de cebolla, y más piloncillo.
- Retiramos los chiles morita enseguida de que tuesten, si los dejamos más tiempo amargan la salsa. Seguimos asando los vegetales. Los ajos son los siguientes que vamos a retirar en cuanto estén tostados negritos casi por todos lados.
- Los habaneros los seguimos asando hasta que estén totalmente negros, aproximadamente 30 minutos. La cebolla también la queremos muy oscura.
- Ahora vamos a licuar. Si el piloncillo está en trozo lo molemos primero solo, luego añadimos todo lo tostado, jugo de limón, aceite, vinagre y 1/2 taza de agua, sal y pimienta. Licuamos solo unos segundos, que no quede totalmente liso.
- Podemos añadir 1/2 taza de agua más para aligerar la textura al gusto. Ajustar de sal, probar con precaucion. Aquí también vemos si lo queremos con más piloncillo.
- Lista, guardar en frasco de vidrio con tapa.
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