In the Yucatan Peninsula of Mexico, habanero peppers are virtually on everything that is spicy. When you sit down at a restaurant you’ll always be offered some sort of habanero salsa — or if you’re lucky whole or chopped habaneros with lime juice will be brought out for your meal. We’ve been spoiled by this so hubby and I have really grown to love these insanely fiery peppers.
When I have a bit too many habaneros in the fridge I love to prepare them like you see pictured here. It is so easy to put together and they will add not only heat, but a depth of flavour that will truly transform what ever it is that you eat them with.
These little (yet powerful) chilies are so delicious with the sweetness from the red onions and the citrusy of the limes. Since Cinco de Mayo is right around the corner, including these in your celebration is a great idea.
- 3 large limes, juiced
- 2 Tablespoons of olive oil or vegetable oil of your choice
- half a teaspoon of coarse sea salt, adjust to your taste
- very large pinch of muscovado sugar (light brown sugar)
- 14 Whole, fresh habanero peppers* (any colour you like), stems removed
- One small purple onion, sliced into thin slices
- 5 whole cloves of garlic, roughly chopped
- 4 Tablespoons of vegetable oil, more if needed
- Start by combining the lime juice, 2 Tablespoons of olive oil, the salt and the sugar in a small bowl. Stir until well combined then set aside.
- Wear gloves to handle and avoid chile burns from the habaneros! For this step do be warned that you need to open a window or be ready for the possible effects of cooking the habaneros -- for me it usually involves a lot of coughing and sneezing. (lol) Pour the 4 Tablespoons of vegetable oil into a large pan then add the purple onion slices and sauté until they begin to soften. Now add all of the habaneros and sauté until they soften and begin to brown a bit -- make sure you keep stirring often to prevent burning. Lastly add the Gallic and sauté just until it softens -- about 2 or 3 minutes. Remove from the heat and place in a bowl large enough to hold them.
- Pour the lime mixture (from step 1) over the cooked habaneros and stir until well combined. Allow to sit for 10 minutes before serving, or place in the refrigerator until ready to serve. Enjoy and be ready for some fire in your mouth!
If you'd like to tone down the heat a bit you can remove the seeds and vein from all of the habaneros -- but even so this will still be spicy!