Cómo Hacer Salsa de Chile Habanero Para Envasar

habanero chiles

💰Cheaper: jalapeño chiles

Jalapeños are milder and more accessible.

lime juice

💰Cheaper: lemon juice

Lemon juice provides a similar acidity.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a fruity note.

Start by preparing the ingredients: wash and trim the habanero chiles and garlic cloves.

Chop the garlic as finely as possible and set aside.

Chop the onion into slices and then into smaller pieces, set aside.

Chop the tomatoes into small cubes, set aside.

Remove the seeds from the habanero chiles if desired, or leave them in for more heat.

In a heated pot, add 4 tablespoons of olive oil and let it warm up slightly.

Add the chopped garlic to the oil and sauté until fragrant, being careful not to burn it.

Add the chopped onion to the pot and sauté until it becomes translucent.

Add the chopped habanero chiles to the pot and stir.

Add the chopped tomatoes to the pot and mix well.

Add 1 teaspoon of ground black pepper and 1.5 teaspoons of salt, adjusting to taste.

Let the mixture simmer for about 4 minutes until the tomatoes are cooked but still chunky.

Add 0.5 teaspoons of apple cider vinegar and taste the salsa, adjusting the vinegar as needed.

Turn off the heat and stir in 1 cup of chopped cilantro.

Prepare sterilized jars for canning the salsa, ensuring they are hot.

Fill the jars with the salsa, leaving a small space at the top.

Clean the rim of the jars and seal with lids, tightening them.

Turn the jars upside down to create a vacuum seal and let them cool down.

Cooking Techniques

Equipment Needed

Spice Level: