Roasted Tomato Habanero Salsa
Roasted Tomato Habanero Salsa is made with roasted fresh tomatoes, onion, jalapeno and habanero peppers. It's an irresistible salsa that's perfect for tortilla chips, tacos, burritos, and more!
Equipment
- skillet or baking sheet
- food processor or blender
Ingredients
- 4 large vine-ripened tomatoes
- 1/2 large or 1 small yellow or white onion cut in half, outer skin removed
- 2 large jalapeno peppers stems removed
- 2 habanero peppers stems removed
- 1 garlic clove still in its papery skin from the bulb
- Cilantro to taste
- salt & 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 4-5 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 except for the garlic 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.
Skillet 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!
Notes
- It will take some time for the salsa to cool down since we are scorching it in the roasting process. I recommend making this several hours or even a day before you need it.
- If you are making the stove top version, make sure you don't cook the garlic too long or it will add a sweetness to the salsa.
- Homemade salsa can be refrigerated in an air-tight container for up to 4-5 days.
- This salsa can be frozen in freezer-safe containers or bags for up to 4 months. The texture of the salsa may change since tomatoes contain a lot of water.
Tried this recipe?Let us know how it was!