Recipe: Yummy Fire Roasted Habanero Salsa Verde (HOT!!🔥)

Fire Roasted Habanero Salsa Verde (HOT!!🔥). Habanero peppers are extremely hot, so use caution when handling. Wear gloves if you have sensitive skin, and scrub your cutting board, knives, and blender or molcajete very thoroughly after working with the habaneros. This salsa is typically made with green habaneros, but ripe orange habaneros will work fine.

Fire Roasted Habanero Salsa Verde (HOT!!🔥) This one is a major exception. It packs a serious punch but at the same time is very flavorful and. Roasted habanero peppers and sauteed mango come together to create a highly flavorful salsa that is slightly sweet. You can have Fire Roasted Habanero Salsa Verde (HOT!!🔥) using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fire Roasted Habanero Salsa Verde (HOT!!🔥)

  1. Prepare 1 lb of tomatillos (husks removed).
  2. It’s 3 of large habaneros (sliced in 1/2).
  3. Prepare 1/4 of med white onion (cut in 4 sections).
  4. Prepare 3 of large cloves garlic (sliced lengthwise).
  5. You need 1/4 cup of fresh cilantro (chopped, packed).
  6. You need 1/2 of lime (squeezed).
  7. You need 1 tbs of white vinegar (or more to tour taste).
  8. It’s 1 tsp of sea salt.

It serves up great as a traditional salsa, but also as a topping for fish. You'll have to run out for some mangoes for this recipe, my friends, but this salsa is SO worth it. It's thick and juicy and huge on flavor. I love the idea of making fresh salsa, but it seems like way too much work.

Fire Roasted Habanero Salsa Verde (HOT!!🔥) instructions

  1. Preheat oven to broil. Cut tomatillos in half from the top and place on greased cookie sheet along with habaneros, onion, and garlic. Broil until each veggie is charred over most of the skin. Caution: The garlic might char before the other veggies, if so, remove them first and replace the remaining veggies in the broiler until they’re done. Remove and let cool for a few minutes..
  2. Once cooled, place all ingredients including the juices from the roasted veggies into a food processor. Blend to your desired consistency..
  3. Place in an airtight container in the fridge until cool…about 2 hrs…which is also enough time to let the flavors meld. if you’re anxious like me, you can put the container in the freezer for about an hour and it should be good..

That's why this Five-Ingredient Roasted Habanero Salsa is perfect – little work with lots of return. It's the perfect blend of garden-fresh tomatoes, smoky roasted habaneros, and tear-jerking spiciness. A simple and hot habanero salsa. A little goes a long way. Habanero chilies can be a little on the hot side which makes them perfect for salsas but I tend to use them sparingly with only one or two going into a salsa that is filled out with a lot of other ingredients like tomatoes.