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…
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
- 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.
- 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.
- 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.”
- 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.
- 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!