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If you ask me how it compares to the yellow, red and orange habaneros, I will say that it is a little bit spicier and with a hint of smoky flavor and slightly stronger aroma when crushed. If you like hot peppers, look for them and give them a try. Habanero Chocolate Sauce.
Course Salsas
Cuisine Mexican
Servings 1 ½ cup of salsa


  • 8 habanero peppers you can use any variety
  • 2 garlic cloves
  • ½ cup fresh orange juice
  • 3 tablespoons of fresh grapefruit juice
  • A few drops of lime or lemon juice”*
  • Salt to taste


  • Place the peppers and garlic cloves in a griddle over medium high heat. (They will start developing brown spots). Roast the peppers and garlic, turning regularly to have an even roasting. Garlic cloves will take less time, make sure to remove them promptly after they are roasted. Peel the garlic skins off and let cool. Once you finish roasting the Habaneros, remove them from griddle and cool.
  • Prepare a mix with the orange, grapefruit and lime juices.
  • Place the garlic cloves and habanero peppers (with stems removed) into a molcajete or food processor and form a coarse texture.
  • Slowly add the juice mix and process until you have a finer texture. Serve in a bowl; season with salt and enjoy!


*Here 4 or 5 drops will be fine. The bitter orange juice has to be a mix between sweet and bitter taste.
**If you are not used to handling hot peppers, use caution while cooking.
***The best remedy for an over dose of hot salsa is a glass of cold milk.
****This salsa is ideal for grilled meats or fish, stewed meats, and, of course tacos.