Great Salsa Recipes | Habanero Carrot Salsa Recipe

Habanero Carrot Salsa Recipe

Habanero Carrot Salsa Recipe

The habanero's heat and delicate fruity, citrus-like flavor make it a popular ingredient in the hotter hot sauces and spiciest foods.Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also found.

The habanero chile is one of the hottest spicy chile peppers, rating 200,000–300,000 Scoville heat units. The Guinness Book of Records states the Red Savinas variety, of Southern California, as the "World's Hottest Spice" at 580,000 Scovile Units.

The scoville unit officially measures the pungency level of a given pepper. There are other methods, but the Scoville Scale remains the most widely used and respected. The greater the number of Scoville units, the hotter the pepper.

Habanero Carrot Salsa Recipe

Ingredients: Habanero Carrot Salsa Recipe

  • 1/2 habanero chili pepper, seeded and chopped
  • 1 clove garlic, finely chopped
  • 4 scallions, chopped
  • 1/2 cup carrot, finely chopped
  • 1 large tomato, seeded and chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 1 pinch salt

Directions: Habanero Carrot Salsa Recipe

Remember to wear protective gloves while handling habanero chiles.

Combine and chop together all ingredients, salsa texture should be coarse. If using a processor, process chili and garlic, then add other ingredients and mix together briefly. Do not over process.

NOTE: Use a whole habanero if you dare and if you want the fire breathing dragon variety, well let your concious be your guide. Just remember if it hurts it's too hot!

Feel free to substitute a milder chili in this Habanero Carrot Salsa Recipe.

Capt'n Salsa found a few tidbits for you.

A common comparison, shows the Cayenne pepper is typically in the 30,000 to 50,000 range, while police-grade pepper spray rates a wholloping 5,300,000 Scoville units. Yep that's over 5 million...ouch!

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Habaneros originated in Cuba, and were later introduced to the Yucatan peninsula where roughly 1,500 tons are harvested annually. Other producers include Belize, Costa Rica and some US states including Texas, Idaho and California.

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Check out my article on the Tam Mild Habanero Pepper, just might be the ticket to some really good eatiing if you cannot tolerate the hot stuff.

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Habanero Carrot Salsa Recipe