Comments on: Do You Dare? Habanero Salsa!

By: Pati

Pati — Mon, 13 May 2013 16:39:02 +0000

Thank you, Emy!!

By: Emy

Emy — Mon, 13 May 2013 15:57:03 +0000

Oh my God!!! I am from Yucatan Mexico and i am very glad to see that you didn’t change the original recipe because i have seen the crazy stuff that american chefs make to our food. I validate your recipe. Its the ORIGINAL.
i like how you cook.

By: Pati

Pati — Fri, 19 Apr 2013 21:15:08 +0000

Gracias, Sabrina!

By: Sabrina

Sabrina — Fri, 19 Apr 2013 04:57:44 +0000

Wow, I love the fact that you put a little note to use the molcajete. It gave me a great excuse to finally use mine and I will now continue to use it. I always used a blender or food processor for my salsas but never will I use them again. The consistency of the salsa and falvour is much better. Thanks Pati.

By: Pati

Pati — Mon, 18 Feb 2013 01:27:05 +0000

Si Bryan, that is a good calculation. Many salsas (and other recipes) don’t work as well doubled up, mostly if they are chile based.

By: Bryan

Bryan — Thu, 14 Feb 2013 19:38:45 +0000

Made that salsa and it is great but I tried to make a double batch and just multiplied ingredients by two and it came out really runny. Through it on the burner and reduced it but any suggestions for next time? should I multiply by 1.5 instead of two for the bitter orange?

By: Pati Jinich

Pati Jinich — Mon, 10 Dec 2012 17:29:07 +0000

Good question, Rose!! I haven’t tried canning this salsa, so I’m not sure. I would recommend using the mixture with vinegar instead of bitter orange juice if you end up canning it. Thank you for your question!!

By: Rose

Rose — Wed, 05 Dec 2012 14:45:38 +0000

Hi Pati, I was wondering if you’ve canned this salsa before? if so what would be the canning time for a pressure canner?

Thanks, Rose

By: Pati Jinich

Pati Jinich — Mon, 05 Nov 2012 13:06:02 +0000

Thank you, Kimberly, for pre-ordering my cookbook. And thanks for taking time to write and share your menu. I’m glad you tried the habanero salsa but, oh my god, it is so spicy!

By: Kimberley

Kimberley — Fri, 12 Oct 2012 20:06:24 +0000

I have just made this using the substitute as I am making a Pork Carnita, Homemade Corn Tortillas, a Cilantro Lime Rice and a bunch of other Salsa’s. Salsa Fresca (Mexicana in some areas) a Cooked Tomato, Garlic, Jalepeno Blended Salsa, a mellowish Guacamole and some type of vegetable side as I cannot find dried Black Beans in my little town Super Market
If I am organized enough maybe a starter of Black Bean Fritters w a Cilantro Dip.
This salsa is spectacular, I have had a very similar one on my trips through the Yucatan and QRoo, the bitter orange is used very much all through this area.
Lovely Blog, Thank you for sharing.
I just Pre Ordered your Cook Book.