There is nothing like a spicy Roasted Habanero Salsa. It has a unique flavor with its subtle sweetness and not so subtle hotness. This salsa goes great with any Mexican dish or simply enjoy it with tortilla chips.
Roasted Habanero Salsa Recipe:
Approx. 3 cups
- 5 Large Tomatoes
- 4 – 6 Habanero Peppers (These are very hot peppers, I like fairly hot salsas so I use 6. You might try less, to begin with.)
- 1 Clove Garlic
- 1/2 White Onion
- 1 Cup Cilantro Leaves
- 3 Tablespoons Fresh Squeezed Lime Juice
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Teaspoon Sea Salt – or to taste
Core the tomatoes and add to a large pot along with the onion, cover with water and bring to a boil.
When the skin begins to crack, take them out with a pair of tongs. ( approx. 1 – 2 minutes)
Let cool and remove the skins.
Turn the oven to broil
While waiting for the water to boil, roast the habanero peppers under the broiler for 3 minutes on one side, then flip the peppers and roast for 2 more minutes. (keep an eye on them) De-stem and de-seed. Wear gloves while handling the habaneros to prevent the oils from burning your skin.
Add the garlic to a food processor and pulse until minced.
Add the onion and habaneros then pulse until roughly chopped.
Add the tomatoes. cilantro, lemon juice, olive oil and salt then blend until desired texture.
Habaneros contain more capsaicin than most other peppers. Capsaicin acts as an anti-inflammatory agent and can help treat the symptoms of conditions like arthritis and headaches. Small amounts of capsicum may help prevent heart attacks or strokes caused by blood clots. It helps clear mucus from stuffed noses and congested lungs. Habaneros contain significant amounts of vitamin C and vitamin A, both of which act as antioxidants.