Whenever I want a salsa with some more fire to it, I look to habaneros. They are super hot, but I find it doesn’t linger and really gives a great flavor to a salsa. They are now one of my favorite peppers.
So, my go to used to be this salsa chiltomate from the BBQ Bible. Basically it was roasted tomatoes and peppers and then blend them down. Then I found this recipe from Chili Pepper Madness and I found it had even more flavor…the difference being that it is basically cooking down the tomatoes, peppers, onions, and garlic, really melding the flavors.
The only difference when I make it is I like to add a little mango to the recipe right at the end which cools it off a little bit and freshens it up I think even more…enough that you can even eat it as is just with chips and not completely scorch your mouth.
Anyway, the ingredients are here:
- Habanero peppers
- Yellow Onion
- Olive oil
- Lime Juice
- Orange juice
- Black Pepper
For the how to, follow the Chili Pepper Madness recipe and then right at the end add in some mango (don’t cook it down) and give it all few pulses on the blender…not too much, so you leave some decent chunks of mango in it. Or change it up…peaches or maybe even pineapple might work.
To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here…really that’s all that is needed) and tried to fill in a couple of blanks, but other than that all the same. Anyway, it is:
One 5-pound standing rib roast
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour and 20 minutes. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. Turn oven to 375 degrees F and reheat the roast (just enough to warm it up). Here’s where I’d break out a thermometer…looking for about 130-135F for medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…add about 5 minutes per lb for anything over 5 pounds (so about 1 hour and 45 minutes for 10 lb roast), so adjust anything in between accordingly.
Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!