Roasted Habanero Salsa From Hell
Submitted by jcharuk
Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.
YIELD
2 cupsPREP
30 minCOOK
20 minREADY
50 minThis is not a beginner salsa. Ten habanero peppers, grilled until blistered, get minced and combined with oven-roasted Roma tomatoes rubbed with garlic oil, fresh lime juice, olive oil, and cilantro. The heat is volcanic and the flavor behind it is smoky, citrusy, and deeply roasted.
Roasting the tomatoes at high heat until they take on serious color concentrates their sweetness and develops charred, caramelized flavors that stand up against the habanero inferno. Grilling the habaneros adds another layer of smoke that raw peppers can’t match.
Wear gloves. This is not optional. Habanero juice on bare skin burns for hours, and touching your eyes after handling them is an experience you’ll never forget. Wash your hands with a mild bleach solution afterward to neutralize the capsaicin.
Chef Tips
- Grill the habaneros just 2 to 3 minutes over medium-hot heat. You want slight charring, not blackened, shriveled peppers.
- Let the roasted tomatoes cool completely before dicing. Hot tomatoes are too soft to cut cleanly.
- This salsa lasts 5 to 6 weeks refrigerated. The extreme capsaicin content acts as a natural preservative.
- Start with a tiny dab when tasting. You can always add more to a dish, but you cannot undo a habanero-scorched mouth.
Variations
- Reduce to 5 habaneros for a still-scorching but slightly more approachable heat level.
- Swap half the habaneros for roasted poblanos for a smoky salsa with moderate heat.
- Add a diced mango for a sweet-hot tropical version that pairs well with grilled fish.
Ingredients
Directions
Protective gloves are recommended when working with habanero peppers Combine the tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in a 500 F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!
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