Roasted Habanero Salsa from Hell 🌶️🔥
Description: This salsa is not for the faint-hearted. It’s fiery, bold, and will make your taste buds dance with delight. The combination of roasted tomatoes, grilled habanero peppers, fresh lime juice, and cilantro creates a flavor explosion that will leave you craving for more. Plus, it’s healthy, low in cholesterol, and packed with vibrant citrus and vegetable goodness.
- Cook Time: 23 minutes
- Prep Time: 20 minutes
- Total Time: 43 minutes
- Yield: 2 cups
- Calories: 455.8 per serving
- Fat Content: 37.4g
- Saturated Fat Content: 5.2g
- Cholesterol Content: 0mg
- Sodium Content: 32.5mg
- Carbohydrate Content: 31.2g
- Fiber Content: 5.9g
- Sugar Content: 17.4g
- Protein Content: 6.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Garlic |
| 1/3 | Plum tomatoes |
| 6 | Habanero peppers |
| 10 | Lime juice |
| 1/4 | Cup cilantro |
| 1/4 | Cup olive oil |
Instructions:
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Preheat and Prepare: Start by preheating your oven to a scorching 500 degrees Fahrenheit (260 degrees Celsius). While it’s heating up, combine a tablespoon of olive oil with minced garlic in a small bowl. Mix them well until they are thoroughly combined.
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Roast the Tomatoes: Next, halve your plum tomatoes and rub them generously with the olive oil and garlic mixture. Sprinkle them with a pinch of salt and freshly cracked pepper for an extra kick. Place the tomato halves on a baking sheet, making sure they’re not too crowded. Roast them in the preheated oven for about 15 to 20 minutes or until they start to develop a serious color. Once done, remove them from the oven and allow them to cool to room temperature before dicing them up.
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Grill the Habanero Peppers: While your tomatoes are roasting, it’s time to tackle the habanero peppers. Fire up your grill to a medium-hot setting. Grill the whole habanero peppers for about 2 to 3 minutes, or until they are slightly charred and blistered. Keep a close eye on them as they can go from perfect to burnt in a matter of seconds. Once grilled, remove them from the fire and let them cool down a bit.
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Handle with Caution: Now, here’s a crucial tip when working with habanero peppers – be extremely careful! These little devils are packed with heat, so it’s best to wear gloves when handling them. If you accidentally get any of the pepper juice on your skin, quickly wash it off with a mild bleach solution to neutralize the capsaicin. And whatever you do, avoid touching your eyes while working with these fiery beauties. Once you’ve handled them safely, mince the grilled habanero peppers into tiny pieces.
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Mix it Up: In a medium-sized bowl, combine the diced roasted tomatoes, minced habanero peppers, lime juice, chopped cilantro, and the remaining olive oil. Give everything a good mix, making sure all the flavors are well incorporated. Feel free to adjust the seasoning to your taste preference. And that’s it – your roasted habanero salsa from hell is ready to rock your taste buds!
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Storage: This salsa is so addictive that it’s unlikely to last long, but if you somehow manage to resist devouring it all in one sitting, you can store it in a covered container in the refrigerator for up to 5 to 6 weeks. However, with its fiery flavor, mold and bacteria wouldn’t dare to come near it!
Whether you’re dipping tortilla chips into it, spooning it over grilled meats, or adding a fiery kick to your tacos, this roasted habanero salsa from hell is guaranteed to take your taste buds on a wild ride. Just be sure to have plenty of water or milk on hand to cool down the heat! Enjoy responsibly! 🌶️🔥
