Include in Print View:

Roasted Habanero Salsa From Hell

Roasted Habanero Salsa From Hell recipe image
This salsa lives up to its name with a blistering heat level derived from ten roasted habanero peppers. The intense capsaicin is balanced by the bright acidity of fresh lime juice and the herbal freshness of cilantro. Roasting the plum tomatoes and habaneros deepens their flavors, adding a smoky complexity that raw salsa lacks. The olive oil helps carry the heat and aromatics throughout the mixture. This is not a mild condiment; it is designed for those who crave serious spice. Serve it with sturdy tortilla chips or as a bold topping for grilled meats and tacos. Handle the peppers with extreme caution, wearing gloves to protect your skin from the potent juices.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 62.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This salsa lives up to its name with a blistering heat level derived from ten roasted habanero peppers. The intense capsaicin is balanced by the bright acidity of fresh lime juice and the herbal freshness of cilantro. Roasting the plum tomatoes and habaneros deepens their flavors, adding a smoky complexity that raw salsa lacks. The olive oil helps carry the heat and aromatics throughout the mixture. This is not a mild condiment; it is designed for those who crave serious spice. Serve it with sturdy tortilla chips or as a bold topping for grilled meats and tacos. Handle the peppers with extreme caution, wearing gloves to protect your skin from the potent juices.
Ingredients
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic, minced
  • 6 ea Plum tomatoes, halved
  • 10 ea Habanero chili peppers, stemmed
  • 1/4 cup Olive oil
  • 1/4 cup Lime juice
  • 1/4 cup Cilantro, chopped
  • to taste Salt
  • to taste Pepper
Directions
  1. 1
    Preheat oven to 500&# 194;°F (260ðC).
  2. 2
    In a small bowl, combine 1 tablespoon olive oil and minced garlic.
  3. 3
    Rub the tomato halves with the garlic-oil mixture.
  4. 4
    Sprinkle tomatoes with salt and freshly cracked pepper.
  5. 5
    Place tomatoes cut-side up on a baking sheet and roast for 15-20 minutes until they begin to char and soften.
  6. 6
    Remove tomatoes from the oven and let cool to room temperature.
  7. 7
    Dice the cooled roasted tomatoes.
  8. 8
    Meanwhile, grill habanero peppers over a medium-hot fire or under a broiler for 2-3 minutes until slightly charred.
  9. 9
    Remove peppers from heat and mince finely.
  10. 10
    In a medium bowl, combine diced tomatoes, minced habaneros, 1/4 cup olive oil, lime juice, and chopped cilantro.
  11. 11
    Mix well and adjust seasoning with additional salt if needed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 62.0kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 7.7mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.8g8%
Sugars 3.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Warning: Wear protective gloves when handling habanero peppers. The oils can cause severe burning sensations on skin and eyes. If juice contacts skin, wash immediately with soap and water. Avoid rubbing eyes.

Storage: This salsa will keep covered and refrigerated for 5-6 weeks due to the high acidity and heat level which inhibit bacterial growth.

Tip: The heat level is extremely high. Consider reducing the number of habaneros if you prefer a milder salsa, though this recipe is designed for maximum intensity.

Keywords: habanero, salsa, spicy, roasted, tomato, vegan, dip, grilled, smoky, hot, cilantro, lime, garlic, olive oil, american, pepper, charred, heat, condiment, intense
Read it online: https://www.chefs-mate.com/recipe/roasted-habanero-salsa-from-hell-3/