Is Habanero really that hot? Let’s just say that if good, old Mr. Wilbur Scoville were around to taste it right now it would definitely knock his socks off . So, in honor of the poor sockless guy, today we are giving you this tastebud-tantalizing Habanero and Red Onion Salsa.
For those of you who don’t know, Mr. Wilbur Scoville was the creator of the Scoville Scale which basically clasifies chile hotness by intensity.
If you can’t stand the pungency of Habanero, you can instead use Jalapeno, and if you find that is still too much to handle, skip the chile altogether and prepare the red onion sauce skipping the chile.
The Habanero and Red Onion Salsa will prove itself extremely versatile. It plays well with beans, especially if they are refried. It enhances the flavor of many different kinds of meat tacos, but I have to say this sauce and Cochinita Pibil are a match made in heaven!
So, back to our original question. Is Habanero hot? It may range anywhere from 450,000 to 600,000 Scovilles, so yeah! Is it worth it? Heck, yeaaaahhh!!!
Notes
If you have no tolerance for habanero hotness, just skip the chile to prepare a Red Onion Sauce.
Ingredients
- 1 red onion
- 1 habanero pepper, seeds and veins removed
- 1 orange, juiced
- 1 TBSP white vinegar
- 1 TBSP lemon juice
- 1 TSP oregano
- Salt and pepper
Instructions
- Thinly slice (or chop, it’s a matter of preference) the onion and the habanero, place in a bowl. Add the oregano and season with salt and a bit of black pepper; pour the orange and lemon juices and the vinegar. Mix well. Let this sit for at least one hour until the onion softens.
- If you have no tolerance for habanero hotness, just skip the chile to prepare a Red Onion Sauce.
Will be making this by the bucket, need my habanero fix every day.
Just watch your proportions and you’re good to go. Thank you for your support!