Enrique’s Fire Roasted Tomato and Habanero Salsa

I have had quite a few requests for this delectable salsa recipe, so I finally cornered Eric and got it out of him. He usually tells me, “Don’t worry about what I’m doing,” when I ask him for a recipe, but this time he caved and I’m glad I can share it!

So, in honor of Cinco de Mayo, here is Eric’s recipe for his world famous Fire Roasted Tomato and Habanero Salsa…

Eric’s homemade salsa is a fresh, smoky salsa that goes great with crunchy corn tortilla chips or served with homemade carne asada tacos.

Fire Roasted Tomato & Habanero Salsa

Makes about 2 1/2 cups of salsa

5-6 plum tomatoes (halved lengthwise), 1 yellow onion (sliced thick), 1 large jalapeño (halved), 1 habanero, 2-4 garlic cloves, a handful of fresh chopped cilantro, fresh squeezed lime juice, salt & pepper

  1. Arrange the cut tomatoes, onion, jalapeño & habanero on a preheated grill over direct heat. Roast the veggies for about 30 minutes or until they are blistered with a nice char. 
  2. In a preseasoned  molcajete or food processor, add the garlic, roasted jalapeño and habanero and crush to form a paste. For a less-spicy version, remove the seeds from the peppers and only use half of each. Adjust for preferred spiciness.
  3. Add the roasted tomatoes and onions to the garlic paste mixture and continue to crush, forming a thick, chunky salsa. Process as much or as little as you prefer, depending on desired “chunkiness.”
  4. Add the chopped cilantro and season the salsa with freshly squeezed lime juice (about 1/2 a lime should do). Add salt and pepper to taste.
  5. Chill in an airtight container for up to one week (if it lasts that long!).

I hope you enjoy this one! Eric has a pot of homemade Posole simmering on the stove as I write this, and hopefully I’ll get to share that one too! Cheers!


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