In my opinion, salsas are defined by the chile that lends them heat. Jalapeños are nice and mild; serranos give the perfect amount of kick; and dried chiles or chipotle en adobo bring a roasty earthiness.
So what about habaneros? They—rightfully—have a reputation for sky-high heat. But if you only consider their Scoville units, you’re missing what these little orange chiles have to offer. You might be surprised to hear habaneros also have a lovely sweetness to them, somewhat reminiscent of a carrot, and an amazing floral scent (just don’t take too big a whiff). These flavors come out nicely in fermented hot sauces, but you can also play them up by emphasizing their natural sweetness.
Thus, fruit is a common pairing for habaneros, and this combination is especially nice in pureed salsas. Mangos are typical, and I’ve seen apples used in habanero relishes as well. Citrus juice is an ally: limes, of course, but also oranges, or even grapefruit. Since it’s summer, though, I decided to pair habaneros with watermelon for this refreshing and, yes, spicy salsa.
First, the watermelon is salted for an hour to draw out as much water as possible. The melon is then pureed with red bell pepper for additional sweetness, as well as to help boost the brilliant magenta color of the salsa. The habanero flavor is punctuated with garlic and lightened with lime. The result is a unique, delicious, sweet-hot salsa that couldn’t be easier to make. It’s great on its own, with chips, or on a taco, but it would also make for a lovely chicken marinade, or accompaniment with grilled fish. I’ll be putting it on hot dogs.
Watermelon Habanero Salsa
The sweet and hot condiment only takes a few minutes to make and goes perfectly on tacos, tortilla chips, and hot dogs.
- 2 cups diced seedless watermelon
- 1 medium bell pepper, roughly chopped
- 1–2 habaneros (depending on desired spice level), stems removed
- 2 cloves garlic
- Juice of 2 limes
- Salt to taste
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Place the watermelon in a colander over a bowl. Sprinkle a large pinch of salt over the fruit. This will help get some of the water out of the melon, and intensify the flavor a bit. Let the salted watermelon drain for 1 hour, shaking the colander occasionally.
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Combine watermelon, bell pepper, habaneros, garlic, and lime juice in a blender and puree until smooth.
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Salt to taste and serve with chips. The salsa may separate in the refrigerator after a couple days—this is normal. Simply stir and serve.
