120 gr (4.2 oz) of habanero chilies
3 or 4 red tomatoes
2 or 3 garlic
1/4 onion

Step 1: Wash

wash all the ingredients and then clean

Step 2: Roast

roast all the ingredients

Step 3: Mix

put all the ingredients in the blend and then mix, you must to put in this order

before you mix put the salt

Step 4: Serve and Enjoy

it's ready you have a mexican habanero sauce
This chili was ok it just has little to no flavor it's mostly just heat
I live with Mexicans from the Yucatan region and there is almost always lime juice and coriander (cilantro) in this type of sauce.
I like this sort of thing! and I do <a rel="nofollow" href="https://www.instructables.com/id/Roasted-Hot-Pepper-Sauce-original-recipe/">similar</a><br/>How much salt?<br/><br/>L<br/>
the right portion of salt it´s a coffee spoon
Does this need to be refridgerated? (I don't have a fridge so I aim for long-life "pickled") L
If you can your salsa it will not need refrigerating just store it in a dry cool space here is a site from the University of Wisconsin w/ pdf on canning and a few salsa recipes.<br><br>http://pepin.uwex.edu/files/2010/10/CanningSalsaSafely.pdf
<br> It lasts just fin in in a cool space, thanks though.<br> <br> L<br>
it can stay 1 or 2 days without refrigeration
It is delicious
mmmmMMMmm that does look good!! If you add vinager it will have a longer shelf life but it will change the taste a little
oh that sounds like a good idea as a hot sauce thanks! =D<br/>
Yum! :)
Simple and easy. I'll try it.
Looks HOT!!
Looks delicious!

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