Delicious Habanero Salsa Recipe

Capella Pedregal in Cabo San Lucas has become the go-to escape for food lovers looking to infuse their palates with creative Baja-Mexican flavors. Nestled on the Pacific Ocean, the resort exhibits a dedicated approach to providing guests individualized culinary experiences that revolve around fresh and local ingredients. New this year, the resort is offering access to the on-site chili garden where guests can hand pick habanero, chipotle, or serrano chiles and even the majestically vibrant guajillo Pedregal farm pepper to be used in meal preparation, cocktails or cooking classes.

HABANERO SALSA RECIPE

INGREDIENTS:

1 stalk of Celery
2 Avocados (peeled with the seed removed)
2 Onions
½ lt Grated Parmesan Cheese
1 Carrot
¼ lt Lime Juice
3 Serrano Chiles
½ lt Chipotle Chiles
10 Habanero Chiles
4 Peeled Tomatoes, each cut into quarters
12 Basil Leaves
Salt and Pepper to taste

DIRECTIONS:

PREHEAT OVEN TO 350°F

1. Roughly chop vegetables into 1 inch size chunks.

2. In a large roasting pan, place celery, onions, carrot, Serrano Chile, habanero Chile, and basil leaves and roast in an oven at 350°F until vegetables are brown. Approximately 10 minutes without oil.

3. Place roasted vegetables along with grated parmesan cheese, avocado, peeled tomato, chile chipotle and the lime juice into a blender or food processor and blend until the salsa its thick and well mixed.

4. Add salt and pepper to taste.

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