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Roasted Habanero Tomato Salsa

Roasted Habanero Salsa
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5 from 1 review

Pop open the iced cerveza and rip open the bag of chips. You’ll be double dipping into smoky, spicy, fruity, and bright Roasted Habanero Tomato Salsa.

  • Author: Nicole Stover
  • Prep Time: 10
  • Chilling Time: 60
  • Cook Time: 8
  • Total Time: 1 hour 18 minutes
  • Yield: 2 cups 1x
  • Category: Side Dish
  • Method: grilling
  • Cuisine: Mexican

Ingredients

Units Scale
  • 2 pounds Roma tomatoes, halved, about 8-9
  • 1 large sweet onion, halved, leave root attached
  • 1 jalapeno, halved
  • 1 poblano pepper
  • 1–2 habanero peppers, remove seeds for less heat if desired
  • 1–2 limes, halved
  • 3 garlic cloves, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon honey or agave

Instructions

  1. Prepare your grill for direct grilling. If using a gas grill heat to about 500 degrees.
  2. Lightly sprinkle kosher salt over your tomatoes.
  3. Place the tomatoes, poblano, onion, limes, jalapeno, and habanero over direct heat.
  4. Allow the first side to char for 2-3 minutes. The limes and habanero will char quickly.
  5. Flip and allow the other sides to char, rotating as needed.
  6. Remove the vegetables as they char on all sides. You are just looking to blister the skins and slightly soften them, not cook them all the way through. 
  7. Transfer the poblano to a plastic bag and allow it to steam.
  8. Let all of the vegetables cool enough to handle.
  9. Roughly chop the tomatoes, jalapeno, and habanero.
  10. Peel the poblano and remove the seeds. Roughly chop.
  11. Cut off the root end of the onion and roughly chop.
  12. Add the onion, jalapeno, cilantro, habanero, garlic, and poblano to a food processor or blender and pulse until chopped.
  13. Add the tomatoes, cumin, salt, honey, and a tablespoon of lime juice and pulse until desired consistency.
  14. Transfer the salsa to a serving bowl and allow to refrigerate for at least an hour.
  15. Taste and adjust for salt and lime juice.

Notes

  • You can also char the vegetables under the broiler.
  • For a salsa that is more red, add 2-3 high quality canned tomatoes.
  • This will last in the refrigerator for up to five days and in the freezer for 3 months.
  • Start with one habanero and then add an additional one if you crave more heat.

Find it online: https://beachgirlgrills.com/roasted-habanero-tomato-salsa/