Tomato Habanero Salsa
This Tomato Habanero Salsa is bold and spicy. It’s deliciously hot and zesty in all the right ways. Ready in just a few minutes and pairs well with chicken, fish, and more!
Servings: 1 cup
Heat a griddle.
Add the habaneros and char the skin.
Add the tomatoes, garlic, and onion.
Make sure the skin is black.
Remove from the griddle and place in blender.
To the blender, also add the salt and apple cider vinegar.
Blend until smooth.
Serve and enjoy.
In the Oven: Place the habaneros, tomatoes, onion, and garlic on a cookie sheet. Coat everything with olive oil. Sprinkle with salt. Roast for 7 minutes under the broiler. Turn the ingredients and roast for an additional 5 minutes.
Stovetop: In a medium-sized stock pot, add the habaneros, tomatoes, onion, and garlic. Cover with 6 cups of water. Boil for 5 minutes, or until the tomatoes are soft. Discard the water.
How to Adjust the Heat:
- For a mild Tomato Habanero Salsa, use 1 habanero chile. OR, use an additional tomato.
- For a HOT, FIERY salsa, add 3-4 habaneros.
Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 411mg | Potassium: 979mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3264IU | Vitamin C: 82mg | Calcium: 37mg | Iron: 1mg