Habanero Salsa Mix is made with the 2nd hottest of all peppers, for those who like it good and hot (but not so hot it takes your breath away). This salsa mix is designed especially for use with fruits (mango, pineapple, watermelon, or other fruits) for a delicious salsa to serve with chips, relish for pork, fish or chicken, or in the traditional manner, in tacos. Watermelon Haberano Salsa with white corn tortilla chips and a frosty Mexican beer is pictured. You just can’t beat this salsa on a hot summer day.
TIP: Don’t be intimidated by the habanero heat – if you have tasted any of these versions and they seemed too hot, use less mix or more fruit when you make it. If you are making this salsa without having tasted it, start by using only half the mix called for. You can always add more if that isn’t spicy enough. This is the beauty of salsa mixes: you can make salsa to your personal taste! For those who want it really hot, use all the mix, but start with half the fruit. Add fruit until it has the heat level you want. Liquid carries the spice, so taste the liquid as you go. Make sure there is enough liquid to just cover the fruit.
Caramel Apple Habanero Salsa: This salsa combines sweet caramel sundae topping, apples, raisins, Craisins® (or dried cherries) with apple ale (or cider, apple jack or pumpkin ale) and our mix for a sweet, spicy salsa. It's different, but equally delicious with apple wine substituted for the apple ale. It’s pictured with apples, raisins and Craisins®. See SALSA RECIPES for directions for Caramel Apple Habanero Salsa.
Purple Habanero Salsa: This salsa is made with canned crushed pineapple (well drained) and defrosted frozen blueberries (and their juice). It’s the juice that provides the purple color. This is delicious with tortilla chips (pictured) and most any flavor margarita, seasonal ale or crisp wine. Also, it never fails to be a great conversation starter.
Newest Flavor Creation: Our newest flavor combination is Cranberry Orange Habanero Salsa. It’s sweet, tangy from fresh cranberries, and spicy. The sweet comes from orange juice and orange marmalade. We began the Cranberry Orange salsa adventure with Chipotle Salsa several years ago. Then we tried it with our Tortuga Bay mix (it was fantastic), and finally tried it with Habanero (also fantastic). All versions look alike, but the chilis provide flavor differences beyond the level of heat. For those of you who yearn to bring some “spicy” to holiday dinners, and like habanero’s flavor profile, this salsa makes both a great appetizer with tortilla chips and a relish for turkey or ham. It’s a flavor combination that will certainly set your holiday parties apart. See SALSA RECIPES for directions for directions for Cranberry Salsa.
OTHER GREAT WAYS TO USE THESE HABANERO SALSAS:
Relish: Serve Roasted Pork Tenderloin with Caramel Apple Habanero Relish (pictured) for dinner to have a truly beautiful restaurant quality dining experience.
Serve Grilled or Baked Salmon with Watermelon Habanero Relish (pictured) for an exquisite change of pace.
Cheese Topping: Whatever version of the caramel apple salsa you choose, consider kicking it up another notch by serving it with cheese. We like it with sliced sharp cheddar on crackers, or drizzled over blue brie; both combinations are absolutely amazing. Caramel Apple Habanero Salsa with Blue Brie Cheese is pictured. Either way, this will be a star at your party.
Taco Sauce: Use salsa instead of taco sauce or tomatoes. Serve Fish Tacos with Watermelon Habanero Salsa (pictured) or Soft Pork Tacos with Caramel Apple Habanero Salsa. Serve Purple Habanero Salsa with cheese quesadillas. They’re all amazing!
Sundae Topping: For those who like all things spicy, try a sundae with Vanilla Ice Cream and Caramel Apple Habanero Salsa topping (it's totally delicious!).
Makes about 3-4 cups.
No gluten, artificial colors or ingredients. No salt or preservatives added.