Ingredients for Roasted Tomato And Habanero Sauce
- Roma Tomatoes
- Extra Virgin Olive Oil
- Habanero Peppers
- Sweet Onion
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
- Salt to taste
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How to Make Roasted Tomato And Habanero Sauce
- Preheat oven to 300°F (150°C).
- Place 2 lbs of ripe tomatoes in a large roasting pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss gently to coat.
- Roast for 1 hour, stirring gently halfway through to prevent sticking.
- While tomatoes roast, remove stems from 2-3 habanero peppers (use gloves!). Rub peppers with 1 tablespoon olive oil. Add to the roasting pan with the tomatoes.
- Return to the oven for 20-30 minutes, then stir and roast for another 10-15 minutes, or until tomatoes are softened and slightly charred.
- Remove from oven and let cool slightly. Transfer tomatoes and peppers to a blender.
- Add 1/2 medium white onion (roughly chopped), 1/4 cup water, and 1 tablespoon vegetable oil to the blender.
- Puree until smooth. Taste and adjust seasoning as needed.
- Stir in 1/4 cup chopped fresh cilantro and salt to taste.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
6g
Carbs
5g
