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Dried Habanero Chili "Mexlatin" 100 gr
Dried Habanero Chili "Mexlatin" 100 gr
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€5,00 EUR
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€5,00 EUR
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Dried Habanero Chili "Mexlatin" 100 gr
The dried habanero chile is a culinary gem of deep red or brown color. Its small size and wrinkled shape hide a robust flavor and extreme heat, reaching up to 350,000 Scoville units. When dried, its fruity and smoky notes are concentrated, providing a touch of spice. exotic to sauces, stews and marinades.
This chile is a bold choice for those looking to elevate their dishes with pronounced heat and a complex flavor profile. It is frequently used in marinades for meats, pickles, and in the preparation of hot sauces and moles, offering a distinctive and authentic touch. .
Recipe to prepare a Habanero Chili Sauce using Dried Habanero Chili "Mexlatin" 100 g. This sauce is intense and spicy, ideal for those who enjoy the strong and fiery flavor of the habanero. Perfect to accompany tacos, meats, or any dish that needs a spicy flavor. a nice touch of spice.
Ingredients:
- 100 g of Dry Habanero Chili "Mexlatin" (approximately 10-15 chilies)
- 2 large tomatoes
- 1 clove of garlic
- 1/4 white onion
- 1 teaspoon salt (or to taste)
- 1/4 cup white vinegar (optional)
- 1 cup water (more if necessary)
- 1 tablespoon vegetable oil
Instructions:
Prepare the chilies:
Wipe the habanero peppers with a dry cloth. Remove the stems and, if you wish, you can remove some of the seeds to reduce the heat (although this is optional).
Toast the chilies:
In a dry skillet over medium heat, toast the habanero peppers for about 30 seconds to 1 minute, stirring constantly to prevent burning. This step brings out their flavor, but be careful, as they can be bitter if burned.
Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes to soften.
Roasting the vegetables:
Roast the tomatoes, onion and garlic clove (unpeeled) on a griddle or skillet over medium heat until golden and slightly charred on the outside. This will give a smoky flavor to the sauce.
Blend the ingredients:
Drain the hydrated habanero peppers and place them in a blender.
Add the roasted tomatoes, onion, peeled garlic, salt and, if desired, vinegar to give it an acidic touch.
Add 1 cup of water (or a little more if you prefer a thinner sauce) and blend until smooth.
Cooking the sauce:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Pour the blended sauce into the pan and cook for 10-12 minutes, stirring occasionally. This will help the flavors blend and thicken the sauce slightly.
Adjust consistency and taste:
If the sauce is too thick, you can add more water until you reach the desired consistency. Taste the sauce and adjust the salt if necessary.
Serve the sauce:
This Habanero Sauce is ideal for spicy food lovers and can be used to accompany tacos, grilled meats, quesadillas, seafood, or simply as a dip for tortilla chips. Its intense and spicy flavor is sure to elevate any dish.
Enjoy this fiery, flavorful sauce!
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