Roasted Tomato and Habanero Salsa
This Roasted Tomato and Habanero Salsa recipe is so easy to make and loaded with flavor! It is the perfect alternative to traditional salsa and is great for chips, tacos, burritos and more. Make this spicy salsa recipe for your next party or Taco Tuesday, everyone will love it.
Servings: 8 Servings
Calories: 104.12kcal
Equipment
Ingredients
- 2 beefsteak or vine-ripened tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 habanero pepper
- 1 teaspoon olive oil
- ½ lime juiced
- 2 garlic cloves
- ¼ cup cilantro
- salt and black pepper to taste
Instructions
- Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
- Cut tomatoes, peppers and onion in half, place on the baking sheet and drizzle with olive oil.
- Place baking sheet in the oven and roast for 15-20 minutes, until slightly charred.
- Allow the vegetables to cool to room temperature for about 10-15 minutes then add to a blender or food processor with remaining ingredients.
- Pulse a few times until salsa has reached desired consistency, pulse less for chunky salsa and more for a smoother salsa.
- Enjoy!
Notes
- Habanero peppers are very spicy. Avoid getting the juices on your skin or in your eyes. I recommend that you wear gloves when handling hot peppers and avoid touching your face.
- Adjust the level of heat to your liking. You can add a smaller or large amount of habanero to the salsa depending on your tolerance to spice.
- Blend to desired consistency. If you prefer a chunky salsa, pulse the ingredients for less time. For a smoother salsa, blend longer.
- Store leftovers in an airtight container in the fridge for up to a week. I do not recommend freezing this recipe.
Nutrition
Serving: 1Serving | Calories: 104.12kcal | Carbohydrates: 19.54g | Protein: 3.23g | Fat: 2.66g | Saturated Fat: 0.4g | Sodium: 14.77mg | Potassium: 657.13mg | Fiber: 5.33g | Sugar: 10.09g | Vitamin A: 3299.99IU | Vitamin C: 158.28mg | Calcium: 48.09mg | Iron: 1.15mg
