Roasted Habanero Salsa
Roasted habanero salsa can sound intimidating, but it's a delicious addition to any salsa lovers menu!
Servings 11 oz
Equipment
- Griddle, skillet or comal
- Blender
Ingredients
- 12 large Habanero peppers remove the stems
- 4-6 large cloves of garlic
- 1/4 section small white onion
- 1 medium carrot peeled, sliced
- 3 oz white Vinegar
- 6 oz Water
- Salt
Instructions
- At medium heat, place habaneros, garlic and section of white onion on a griddle or in a skillet.
- Transfer carrot to a glass bowl and cover with water. Microwave on high for 6 minutes. Set aside.
- Once the ingredients on the griddle begin to roast and slightly blacken in some spots, drizzle 1 teaspoon of oil over them. Toss to coat evenly. Cook for another 6-8 minutes. Remove skins from garlic and also remove stems from habaneros.
- In the blender jar, combine the habaneros, garlic, onion, carrot, vinegar and water. Season with salt, to taste, Pulse to blend until you have a slightly coarse consistency. If you prefer it smoother, blend on high for 30-40 seconds. Transfer to a sauce pan. Cook at medium heat for 8-10 minutes. Cool at room temperature and then store in glass jars refrigerated for several months.
Notes
Variation: You can incorporate fresh fruit like mango, pineapple or peach into this roasted blended salsa. I large peeled ripe mango, 1 1/2 cups fresh pineapple or 2 ripe peaches, peeled. Combine either of these fruits with roasted ingredients when blending. You may have to adjust the water amount if salsa is too thick.