Roasted Tomato Habanero Salsa
Roasting fresh tomatoes, onion, jalapeno and habanero peppers is what gives Roasted Tomato Habanero Salsa its irresistible flavor. This easy recipe creates the perfect dip for tortilla chips, and a spicy, flavorful addition to tacos, burritos, nachos, omelets, and wherever else you need salsa!
Equipment
- food processor or blender
Ingredients
- 4 large vine-ripened tomatoes
- 1/2 large or 1 small yellow or white onion cut in half, outer skin removed
- 2 large jalapeno peppers stems removed
- 2 habanero peppers stems removed
- 1 garlic clove still in its papery skin from the bulb
- Cilantro to taste
- salt & pepper to taste
Instructions
Broiler roasting method
- Add tomatoes, onion, and peppers to a foil-lined baking sheet, save the garlic for later. Set broiler to high if you have an option. Place sheet pan under the broiler and let it do its thing for about 5 minutes, then check it. If some things are getting darker than others, move things around on the pan so everything gets roasted evenly. Add garlic.
- Once everything has a nice charred color on top, flip the veggies over to broil the other side, then when done, add to blender or food processor with garlic (skin removed), cilantro, salt & pepper. Let come to room temperature, then refrigerate until cool.
Stove Top roasting method
- Add the tomatoes, onion, peppers, and garlic to a heavy-bottom pan. I either use a cast iron skillet or a thick stainless steel pan. Turn heat to high/med-high and wait for the magic to happen. After a minute or two, remove the garlic from the pan and set it aside (you don't want to cook the garlic too long or it will turn sweet). You'll hear sizzling and maybe even popping sounds. After about 5-7 minutes, check the bottom of the veggies, and once charred, turn them over and continue roasting until all sides of the veggies have been nicely roasted.
- Finally, add everything to a blender or food processor with cilantro and salt & pepper. Once room temperature, refrigerate until needed. Enjoy!
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