This Roasted Habanero Salsa From Hell is not for the faint of heart. It delivers an intense, fiery kick balanced by the bright acidity of fresh lime juice and the herbal freshness of cilantro. The plum tomatoes are roasted until caramelized, adding a deep, smoky sweetness that contrasts beautifully with the raw, pungent heat of the habaneros. Perfect for bold eaters who love extreme spice, this salsa pairs wonderfully with sturdy tortilla chips, grilled meats, or as a daring condiment for tacos and burritos. The texture is chunky and rustic, offering a satisfying mouthfeel. While the heat level is significant, the flavors are complex and rewarding. This recipe is best made in small batches due to its potency, and it keeps well in the refrigerator, allowing the flavors to meld and deepen over time.
Roasted Habanero Salsa From Hell
Description
This Roasted Habanero Salsa From Hell is not for the faint of heart. It delivers an intense, fiery kick balanced by the bright acidity of fresh lime juice and the herbal freshness of cilantro. The plum tomatoes are roasted until caramelized, adding a deep, smoky sweetness that contrasts beautifully with the raw, pungent heat of the habaneros. Perfect for bold eaters who love extreme spice, this salsa pairs wonderfully with sturdy tortilla chips, grilled meats, or as a daring condiment for tacos and burritos. The texture is chunky and rustic, offering a satisfying mouthfeel. While the heat level is significant, the flavors are complex and rewarding. This recipe is best made in small batches due to its potency, and it keeps well in the refrigerator, allowing the flavors to meld and deepen over time.Ingredients
Directions
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Preheat oven to 500 degrees F (260 degrees C).
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In a small bowl, mix together 1 tablespoon of olive oil, minced garlic (if available, otherwise skip), salt, and freshly ground black pepper.
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Rub the tomato halves with the oil mixture.
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Place tomatoes cut-side down on a baking sheet and roast in the preheated oven until they begin to char and soften, about 15 to 20 minutes.
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Remove tomatoes from the oven and allow them to cool to room temperature.
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Dice the cooled roasted tomatoes.
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Meanwhile, grill habanero peppers over a medium-hot fire or under a broiler until slightly charred and softened, about 2 to 3 minutes.
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Remove peppers from heat and mince finely.
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In a medium-sized bowl, combine the diced tomatoes, minced habanero peppers, 1/4 cup olive oil, lime juice, and chopped cilantro.
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Mix well to combine all ingredients.
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Serve immediately or chill before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 473.9kcal
- % Daily Value *
- Total Fat 48.1g74%
- Saturated Fat 6.7g34%
- Cholesterol 0.0mg0%
- Sodium 15.0mg1%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 3.6g15%
- Sugars 7.8g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
