Roasted Tomato Habanero Salsa
User Reviews
5
Roasted Tomato Habanero Salsa
Description
The Roasted Tomato Habanero Salsa begins by charring tomatoes, onion, jalapenos, and habaneros under a broiler or in a heavy pan. This method develops a smoky, slightly caramelized flavor in the vegetables and peppers. Garlic is added after initial roasting to avoid overcooking it, preserving its bright pungency. Once roasted, the ingredients are blended with fresh cilantro, salt, and pepper to create a thick, flavorful sauce.
The resulting salsa offers a combination of fiery heat from habaneros tempered by the sweetness and acidity of roasted tomatoes, alongside aromatic undertones from the charred onions and cilantro. The texture allows for bold flavor coating suitable for chips, grilled meats, or as an addition to Mexican dishes.
Allowing the salsa to cool to room temperature before refrigerating enhances melding of flavors, and the balanced seasoning lets users adjust salt or spice to taste after chilling.
Ingredients
- 4 tomato large vine-ripened
- 1/2 onion cut in half, outer skin removed, large or 1 small yellow or white
- 2 jalapeno pepper stems removed, large
- 2 habanero pepper stems removed
- 1 garlic still in its papery skin from the bulb, clove
- cilantro to taste
- salt to taste
- black 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!
User Reviews
Overall Rating
5
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