Roasted Tomato and Habanero Salsa

Recipe

11 INGREDIENTS • 5 STEPS • 35MINS

Roasted Tomato and Habanero Salsa

5

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.

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/

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

2
(8 oz)

Beefsteak Tomatoes

or Vine-Ripened Tomato

1

Red Bell Pepper

1

Green Bell Pepper

1

1

Habanero Pepper

1 tsp

1/2

Lime, juiced

2 cloves

1/4 cup

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

33

Fat

0.8 g

Protein

1.0 g

Carbs

6.4 g

Roasted Tomato and Habanero Salsa

Save

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 (1/2), Garlic (2 cloves), Fresh Cilantro (1/4 cup), 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 (1/2), Garlic (2 cloves), Fresh Cilantro (1/4 cup), 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!

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