Five Ingredient Roasted Habanero Salsa

Five-Ingredient Roasted Habanero Salsa

I love the idea of making fresh salsa, but it seems like way too much work.  That’s why this Five-Ingredient Roasted Habanero Salsa is perfect – little work with lots of return.  It’s the perfect blend of garden-fresh tomatoes, smoky roasted habaneros, and tear-jerking spiciness.

This weekend, my husband and I took a much-needed R&R day and headed to a local vineyard.  The grounds were beautiful. 360-degree views (see below), big breezy porches with a plethora of rocking chairs and endless, gorgeous gardens.  Did I mention the gardens?  Row after row of vines spilling over with fat, juicy grapes, beds brimming with beautiful, fragrant herbs and bushes of lush, colorful plants exploding with brightly colored peppers of all kinds.  As I was admiring her pepper plants, the vineyard owner came over with a bag and a pair of scissors and told me to take whatever I wanted.  Yeeeessss, please!  So I began snipping herbs and picking peppers, daydreaming about what I would make with my bounty as I gleaned.

vineyard-view

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Five Ingredient Roasted Habanero Salsa

Five-Ingredient Roasted Habanero Salsa


Ingredients

Scale
  • 1 or 2 habanero peppers, depending on your tolerance for spicy food
  • 5 medium-sized tomatoes (I used Roma tomatoes.)
  • 1/2 medium-sized red onion, roughly chopped
  • handful of cilantro
  • 1/2 tsp. salt, plus more to taste

Instructions

  1. Preheat your oven to broil.
  2. Bring two quarts of water to a boil.
  3. Add the tomatoes, and boil 3-5 minutes, or until the skins begin to loosen.
  4. Remove the tomatoes from the water, slice off the tops, and slide off the skins with your fingers, discarding them.
  5. Place the peppers under the broiler for 2-3 until they start to shrivel and blacken.
  6. Using silicone-tipped tongs, flip the peppers and broil another 2-3 minutes.
  7. Puree the tomatoes in a high-quality blender or food processor until smooth. My NutriBullet Blender had these tomatoes perfectly pureed in under ten seconds.
  8. Add the pepper(s), onion, cilantro and salt, and blend until smooth again.
  9. Gradually add more salt in 1/4 teaspoon increments until it suits your taste.

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Since tortilla chips are out of the question during the Whole30, I served this Roasted Habanero Salsa with a plate of fresh carrot chips and sugar snap peas.  Be sure to leave me a comment and let me know what you think!  There are a million things you could add to this recipe to kick it up a notch, but I didn’t want to over-complicate things.

Five Ingredient Roasted Habanero Salsa

If you’re not jumping up to make this Roasted Habanero Salsa right now, don’t forget to Pin the recipe for later!

Five Ingredient Roasted Habanero Salsa

 

1 Comment
  • Nick
    Posted at 16:39h, 12 February Reply

    I made this but I added a third habanero for a little more spice and a whole mango because I like the way mango complements habanero, I would definitely recommend this alternative if you like a little sweetness with your spice.

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