This Roasted Tomato and Habanero Salsa recipe are so easy to make and loaded with flavor! It is the perfect alternative to traditional salsa and is great for chips, tacos, burritos, and more. Make this spicy salsa recipe for your next party or Taco Tuesday, everyone will love it.
Total Time
35min
5.0
1 Rating
Author: Real Food with Sarah
Servings:
8
Ingredients
•
2
(8 oz)
Beefsteak Tomatoes
or Vine-Ripened Tomato
•
1
Red Bell Pepper
•
1
Green Bell Pepper
•
1
Yellow Onion
•
1
Habanero Pepper
•
1
tsp
Olive Oil
•
1/2
Lime
, juiced
•
2
cloves
Garlic
•
4
Tbsp
Fresh Cilantro
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 500 degrees F (260 degrees C) and line a baking sheet with parchment paper.
2.
Cut Beefsteak Tomatoes (2), Red Bell Pepper (1), Green Bell Pepper (1), Habanero Pepper (1), and Yellow Onion (1) in half, place on the baking sheet, and drizzle with Olive Oil (1 tsp).
Habanero peppers are very spicy. Avoid getting the juices on your skin or in your eyes. I recommend wearing gloves when handling hot peppers and avoiding touching your face.
Store leftovers in an airtight container in the fridge for up to a week. I do not recommend freezing this recipe.
Nutrition Per Serving
CALORIES
33
FAT
0.8 g
PROTEIN
1.0 g
CARBS
6.4 g
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