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Roasted Tomato and Habanero Salsa

11 INGREDIENTS • 5 STEPS • 35MINS

Roasted Tomato and Habanero Salsa

Recipe
5.0
1 rating
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.
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/
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.
35MINS
Total Time
$0.55
Cost Per Serving
Ingredients
Servings
8
us / metric
Beefsteak Tomato
2
(8 oz)
Beefsteak Tomatoes
or Vine-Ripened Tomato
Red Bell Pepper
1
Red Bell Pepper
Green Bell Pepper
1
Green Bell Pepper
Yellow Onion
1
Yellow Onion
Habanero Pepper
1
Habanero Pepper
Olive Oil
1 tsp
Olive Oil
Lime
1/2
Lime, juiced
Garlic
2 cloves
Garlic
Fresh Cilantro
4 Tbsp
Fresh Cilantro
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
33
Fat
0.8 g
Protein
1.0 g
Carbs
6.4 g
Love This Recipe?
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Roasted Tomato and Habanero Salsa
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/

Author's Notes

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.
Cooking InstructionsHide images
step 1
Preheat the oven to 500 degrees F (260 degrees C) and line a baking sheet with parchment paper.
step 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).
step 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).
step 3
Place baking sheet in the oven and roast for 15-20 minutes, until slightly charred.
step 3 Place baking sheet in the oven and roast for 15-20 minutes, until slightly charred.
step 4
Allow the vegetables to cool to room temperature for about 10-15 minutes, then add to a blender or food processor with Lime Juice (1/2), Garlic (2 cloves), Fresh Cilantro (4 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).
step 4 Allow the vegetables to cool to room temperature for about 10-15 minutes, then add to a blender or food processor with Lime Juice (1/2), Garlic (2 cloves), Fresh Cilantro (4 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).
step 5
Pulse a few times until salsa has reached the desired consistency, pulseless for chunky salsa, and more for smoother salsa. Enjoy!
step 5 Pulse a few times until salsa has reached the desired consistency, pulseless for chunky salsa, and more for smoother salsa. Enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Cinco de Mayo
Shellfish-Free
Dinner
Vegan
Vegetarian
Game Day
Quick & Easy
Side Dish
Mexican
Vegetables
Spreads & Dips
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