There is nothing like a fresh habanero salsa. It has such great flavors with its subtle sweetness and not so subtle hotness. It is great with any mexican dish or simply enjoying with some tortilla chips. It is also extremely good on a burrito along with the Homemade Refried Beans and Pico de Gallo.
Habaneros contain more capsaicin than most other peppers. Capsaicin acts as an anti-inflammatory agent and can help treat the symptoms of conditions like arthritis and headaches. Small amounts of capsicum may help prevent heart attacks or strokes caused by blood clots. It helps clear mucus from stuffed noses and congested lungs. Habaneros contain significant amounts of vitamin C and vitamin A, both of which act as antioxidants.
Start by blanching the tomatoes and the onion.
While waiting for the water to boil roast the habanero peppers in the broiler for 4 minutes on one side then flip the peppers and roast for 2 more minutes (keep an eye on them) then de stem and de seed.
Wear gloves while handling the Habaneros to prevent the oils from burning your skin.
Put the garlic in the food processor and pulse until minced.
Add the Onion and pulse until chopped
Add remaining ingredients and blend until desired texture
Recipe - Aprox 3 Cups
- 2 – 6 Habanero Peppers (these are very hot peppers, I like fairly hot salsas so I use the 6. You might try less to begin with)
- 1/2 OG White Onion
- 5 Large OG Tomatoes
- 1 Cup OG Cilantro Leaves
- 3 Tablespoons Fresh Squeezed Lime Juice
- 1 Clove OG Garlic
- 1 Tablespoon OG Extra Virgin Olive Oil
- 1 Teaspoon Sea Salt
My mom came to visit me and Robby. I really wanted to take her to the very quaint restaurant “The Red House Cafe” in Pacific Grove near Monterey, CA. We were lucky we had a sunny day to enjoy the outdoor seating. The food is always incredible and we have never had a bad experience.
The “Little Red House” is a local landmark. Originally built in 1895. Read about their history here
They are so accommodating, I always want to sit on the sidewalk and it was going to be a while so the very nice host took one of the tables from the deck and brought it down for us.
They have two cute rooms inside and a tiny deck in the back
They make all their own pies
I always order the Warmed Tomato Mozzarella opened face sandwich which is served on foccacia with fresh basil, our carmelized sweet balsamic red onions and balsamic dressing. It is amazing!
Robby ordered the Cheeseburger, freshly ground prime beef on a soft brioche roll with lettuce, tomato, mayonnaise, and dijon mustard. It comes with your choice of jack, cheddar or blue cheese and served with french fries
My mom ordered the Dungeness Crab Cake which is served with a large mixed field green salad and lemon basil dressing. She loved it!
662 Lighthouse Avenue
Pacific Grove, California 93950
Wined In is a free Food and Wine Pairing online service. Food and Wine Pairing Information is contributed and maintained by the community.
Ever wonder what wine to pair with you meals, especially when you are going to have company over? This is a great website you will love! You can type in your meal and it will give you the wines that will go with it the best.
If you don’t see what you want you can put in a request. ”Make a pairing request by entering a food name, and come back later to check if a fellow enthusiast has recommended a wine match for you.”
Check out their pairing basics page
Check out their Facebook page
What an amazing and simple spread with such great combinations of flavors! Serve at your next party with crackers or crostinis. Or just eat it by itself.
Dice the Maple Roasted Figs, crumble the feta and chop the walnuts and mix together.
Recipe – 2 Cups
- 1 Cup Maple Roasted Figs
- 1/2 Cup Sheep Feta Cheese
- 1/2 Cup Chopped Raw Walnuts
You might think a lemon is a lemon but a Meyer lemon is actually a cross between a lemon and a mandarin orange. It was Frank Nicholas Meyer who brought this fruit back from China.
This is a very refreshing vinaigrette and goes with just about any salad!
Meyer Lemons are extremely high in Vitamin C thus being a great antioxidant with cells rejuvenating abilities. They also helps with inflammation and arthritis. Add the juice in water to tones the liver and stimulate enzyme production.
Mince the garlic and shallots in a food processor or by hand and add everything else and blend. You can also just add everything to a jar and shake well. It will separate just shake before use.
Recipe – Aprox 1 3/4 Cup
- 1/2 Cup About 3 Juiced Meyer Lemon
- 1 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1 Large or 1 Tablespoon Minced Shallot
- 1 Clove Garlic Minced
- 1/2 Teaspoon Sea Salt
Matt Armendariz from Matt Bites talks about a variaty of cheeses and how to group them.
This is a slightly sweet fig pesto made with a lovely creamy French goat cheese called Bucherondin de Chevre. Bucherondin (boosh-rohn-din) comes from Sevre et Belle, a large, century-old dairy cooperative in the Poitou-Charentes region of France.
It is a great cheese to serve on your holiday cheese platter along with this pesto. My friend Allison turned me on to Bucherondin de Chevre and she served it by putting a small piece on top of a half of fresh fig. That’s where I got the idea for this pesto.
Figs are a good source of potassium, a mineral that helps to control blood pressure. a good source of dietary fiber which helps with weight loss. Figs are a fruit source of calcium and helpful in protecting against Macular Degeneration.
Cut the stems off the figs and add everything to a food processor or blender and puree
Recipe – Aprox 2 Cups
- 1/3 Cup Bucherondin de Chevre Cheese (Rind optional)
- 7 Whole Fresh Figs
- 1 Cup Raw Walnuts
- 1/4 Cup Virgin Coconut Oil
- 1/4 Cup Maple Syrup