Ingredients for Roasted Habanero Salsa From Hell
- 4 cloves garlic, roughly chopped
- Virgin Olive Oil
- Plum Tomatoes
- Habanero Peppers
- Juice of 2 limes
- 1/2 cup packed fresh cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Habanero Salsa From Hell? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Habanero Salsa From Hell
- Preheat your oven to 400°F (200°C).
- Halve the habaneros lengthwise and remove the seeds and membranes if you want a less intense heat. (Leave them in for maximum fire!).
- Place the habaneros, onions, and garlic on a baking sheet.
- Roast for 20-25 minutes, or until the habaneros are slightly charred and softened.
- While the vegetables roast, roughly chop the cilantro and tomatoes.
- Once the vegetables are cool enough to handle, combine them in a food processor or blender with the remaining ingredients (tomatoes, cilantro, lime juice, salt).
- Blend until you reach your desired consistency – chunky or smooth.
- Taste and adjust seasoning as needed, adding more lime juice or salt to your liking.
- Transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This fiery salsa will keep for 5-6 weeks in the refrigerator.
- Serve with your favorite dishes and watch the fire ignite!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
25g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less
Time To Make
Course
Main Ingredient
Preparation
Occasion
Low Protein
Healthy
Sauces
Condiments Etc
Fruit
Vegetables
Refrigerator
Salsas
Stove Top
Dietary
Spicy
Low Sodium
Low Cholesterol
Low Calorie
Low Carb
Healthy 2
Low In Something
Citrus
Lime
Peppers
Tomatoes
Taste Mood
Equipment
Number Of Servings
Presentation
Served Cold
