Spicy Roasted Habanero Salsa Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
3 Cups
-
Calories
81 kcal
-
Course
Condiments
-
Cuisine
Mexican
Spicy Roasted Habanero Salsa Recipe
Description
The recipe starts by tossing quartered tomatoes, onions, whole garlic cloves, jalapeño, and habanero peppers with olive oil, then roasting them at 400°F until charred and softened. This roasting step mellows harsh raw flavors and brings out rich, smoky notes. Separately, cumin seeds are toasted until aromatic.
After cooling slightly, the vegetables and toasted cumin are blended with chopped cilantro, lime juice, and salt to achieve the desired salsa consistency and bright zest. The combination of smoky roasted veggies and fiery habaneros creates a layered heat and flavor profile, balanced by the refreshing lime and herbaceous cilantro.
The salsa can be adjusted in texture by pulsing for chunkiness or blending fully for smoothness. It pairs well with grilled meats, tacos, chips, or as a spicy topping for other savory dishes.
Handling the hot peppers safely by wearing gloves and adjusting the heat level by modifying the number of habaneros or removing seeds ensures the salsa suits personal spice preferences.
Ingredients
- 1 ½ teaspoons olive oil
- 5 tomato quartered, medium
- 1 yellow onion peeled and quartered, medium
- 3 cloves garlic peeled
- 1 jalapeño stem removed
- 2 habanero pepper stems removed
- ½ teaspoon cumin seeds
- 1 cup cilantro washed and chopped, leaves and stems
- ¼ cup lime juice
- ¾ teaspoon salt or to taste
Instructions
- Preheat your oven to 400°F (205°C). In a large mixing bowl, toss the quartered tomatoes, quartered onion, whole garlic cloves, whole jalapeño, and whole habanero peppers with olive oil to coat them evenly.
- Spread the veggies in a single layer on a parchment paper-lined baking sheet. Make sure they are not overcrowded to ensure even roasting. Place the baking sheet in the oven and roast the vegetables until they are charred and soft, about 25 to 30 minutes. This roasting process helps to develop a deep, smoky flavor in the salsa, and mellows out the pungency of the onions and garlic.
- While the vegetables are roasting, toast the cumin seeds in a small dry skillet over medium heat. Shake the skillet frequently and toast the seeds until they start to pop and release their aroma, about one to two minutes. Remove from heat.
- Once the vegetables are roasted, remove them from the oven and allow them to cool slightly for handling.
- Transfer the roasted vegetables to a blender or food processor. Add the toasted cumin seeds, chopped cilantro, lime juice, and salt.
- Blend the mixture until it reaches your desired consistency, whether smooth or slightly chunky. Taste and adjust the salt and lime juice before serving.
Notes
- Wear gloves when handling hot peppers like habaneros or jalapeños to protect your skin.
- Adjust salsa texture by pulsing in a food processor for chunkier salsa or blending fully in a blender for smoothness.
- Control the heat by using fewer habaneros or removing their seeds and membranes to reduce spiciness while keeping flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Cups
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 678mg | 28% |
| Potassium | 591mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1808IU | 36% |
| Vitamin C | 38mg | 42% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
