Spicy Roasted Habanero Salsa
Equipment
- Baking sheet For roasting the vegetables and habaneros. Line with foil or parchment for easier cleanup.
- Blender or food processor To blitz everything into a smooth or chunky salsa (your call).
- Tongs Handy for flipping ingredients mid-roast.
- Oven For roasting; however, if you want to experiment, this also works great in an air fryer if you're into air fryer recipes.
- Alternative A stovetop skillet or grill can be used for charring the ingredients if you prefer more of a fire roasted salsa profile.
Ingredients
- 5-6 habanero peppers adjust based on heat preference
- 4 Roma tomatoes halved
- 1 large white onion quartered
- 5 cloves garlic unpeeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- Small handful fresh cilantro optional, but highly recommended
Instructions
Prep the produce
- Preheat your oven to 450°F. Place the habaneros, tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss gently.
Roast everything
- Roast in the oven for about 15 minutes or until the tomatoes and peppers are blistered and slightly charred, and the garlic is soft. Keep an eye on the habaneros—they can go from perfect to burnt fast.
Peel the garlic
- Once roasted, let everything cool slightly. Squeeze the garlic out of its skin.
Blend it up
- In a blender or food processor, combine the roasted ingredients, peeled garlic, salt, lime juice, vinegar, and cilantro (if using). Blend until smooth or leave it a little chunky—your choice.
Taste and adjust
- This salsa is fiery, so if it’s too intense, stir in a roasted tomato or a splash of water to tone it down. Store in a jar in the fridge for up to a week.